Ingredients
- 8 ounce fennel (1 large bulb, cut in quarters and thin sliced, reserve the fronds)
- 1 orange, zested (you will use the juice in the dressing)
- 1/2 cup rice vinegar (I use the Nakano brand)
- 1/2 teaspoon kosher salt
- FOR SALAD
- 8 ounces arugula (baby arugula)
- 2 shallots, thin sliced
- 1 grapefruit (ruby red, segmented)
- 1/2 cup pomegranate seed (arils)
- FOR DRESSING
- 1 orange, juiced (use the orange you zested for the pickling brine)
- 1 tablespoon Dijon mustard
- 1 tablespoon rice vinegar (I use the Nakano brand)
- 2 tablespoons olive oil (extra virgin)
- Kosher salt, to taste
- Pepper, to taste
- Garnish
- Chopped fennel fronds
- 2 to 3 tablespoons sunflower seeds
How to Make
-
Step 1: Dressing ... Add all the ingredients to a small bowl or cup; and, mix to combine. I do like to chill this a bit if possible.
-
Step 2: Fennel ... First, cut the fennel in quarters, then, cut out the small core - it can be a bit tough; and, thin slice. Make sure to save the fronds as a garnish. To pickle the fennel; add the fennel, vinegar, orange zest, and salt to a shallow bowl, and stir until combined. Let it set 15-20 minutes; then pour off the liquid. They can be chilled or room temp, doesn't matter. These can easily be made in advance.
-
Step 3: Salad ... Add the dressing to the bottom of a bowl, then the arugula, fennel, grapefruit, and pomegranate seeds; toss until everything is well combined. Garnish with the fennel fronds and sunflower seeds.
-
Step 4: Serve and ENJOY! ... As mentioned, I like to serve this along side grilled fish or chicken. Keep it simple and light.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.