MIXED GREENS
WITH FENNEL AND PINK GRAPEFRUIT
PREP TIME
5 minutes
ACTIVE TIME
20 minutes
TOTAL TIME
25 minutes
MODERATE
2 large Ruby Red grapefruits
1 large fennel bulb, fronds attached
1 tablespoon minced shallot
1½ teaspoons honey
1 tablespoon champagne vinegar
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
About 4 ounces mixed baby greens
SPECIAL EQUIPMENT
mandoline
1. Slice both ends off each grapefruit. Stand one up and, following the curve of the fruit, cut away the peel and pith so the flesh is exposed. Hold the grapefruit over a bowl and use a paring knife to cut between the membrane of each segment to release the segments into the bowl. When you’ve cut out all the segments, squeeze the membrane over the bowl to extract even more juice, then discard the membrane. Set the grapefruit segments and 2 tablespoons of the juice aside (drink the rest or save it for another use!).
2. Separate the long stalks from the fennel bulb and discard them; set a few fennel fronds aside for serving. Halve the fennel bulb lengthwise and cut out the core. Place one fennel half cut-side down on a mandoline and slice it very thinly, following the grain of the vegetable; repeat with the remaining fennel half (you should have about 4 cups sliced fennel).
3. In a medium bowl, whisk together the shallot, honey, vinegar, reserved grapefruit juice, ½ teaspoon salt, and ¼ teaspoon pepper. While whisking, slowly stream in the olive oil until the dressing is creamy and emulsified.
4. In a large bowl, combine the fennel, mixed greens, ½ teaspoon salt, and a few hefty splashes of the dressing and toss to combine. Taste and season with additional salt.
5. Turn the salad out onto a large serving platter. Top with the grapefruit segments and reserved fennel fronds, and season with pepper. Serve immediately.
Swap in any citrus you like here—blood oranges, clementines, and navel oranges all work great.