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A terrific combination of flavors. Photo
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.
5 tablespoons red wine vinegar
1 tablespoon fennel seeds, crushed
1/2 cup olive oil
2 grapefruit, preferably sweeter variety such as pink or red grapefruit
1 radicchio head (10 ounces) torn into bite-size pieces
8 ounces baby spinach leaves
1/2 cup Kalamata olives (or other brine-cured black olives), pitted
1. Crush the fennel seeds with a mallet or the back of a large spoon.
2. Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season with salt and pepper to taste.
3. Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
3. Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Serve.
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