Serves 4
This is a fantastic winter salad, either as a first course or as a side dish to any kind of fish. Make it a main by topping with a few grilled shrimp.
2 cups packed arugula
2 cups packed thinly shaved fennel (on a mandoline, or sliced paper thin with a very sharp knife)
½ cup slivered red onion
2 grapefruits, segmented with their juices
1 cup oil-cured olives, pitted
¼ cup chopped mixed fresh herbs (parsley, mint, dill)
½ cup Red Wine Vinaigrette (here)
Kosher salt
Fresh ground black pepper
Combine the arugula, fennel, onion, grapefruit segments and their juices, olives, and herbs in a large bowl. Drizzle the vinaigrette around the sides of the bowl and toss to coat. Season with salt and pepper and serve.
VARIATION: SWEET AND SOUR DRIED FRUIT SALAD
Cut 8 dried apricots into ¼-inch-wide pieces. Pit 4 Medjool dates, then halve and cut into ¼-inch-wide pieces (chill the dates and they’ll be easier to chop). Add the apricots and dates to the salad, along with 28 pitted oil-cured olives. Taste, taste, taste as you go—if the salad is too sweet for you, squeeze in a bit of lemon juice at the end. Serve with Roasted Spicy Shrimp (here) for a perfect Live to Eat dinner.