Before citrus gives way to summer fruits, here’s a quick, colorful spring salad from Andrew Faulkner for Melissas.com, purveyor of exotic and hard-to-find fruits and vegetables.
Sweet-tart grapefruit, tasty fennel, and tangy olive flavors come together with super healthy spinach leaves and grapefruit segments.
1. CRUSH the fennel seeds with a mallet or the back of a large spoon.
2. COMBINE the vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season with salt and pepper to taste.
3. PEEL and cut the grapefruits between the membranes to segment; remove the white pith from grapefruits. Stir the segments the into dressing. Let stand at least 15 minutes and up to 1 hour.
4. TOSS the radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Serve.
Find more of our favorite salad recipes.
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