I am not a person who makes New Year’s resolutions, but if you made a resolution to eat healthier food once in a while this year and you are still sticking with that resolution, you could eat this salad. It’s got all kinds of great flavours: peppery arugula, buttery pine nuts, anise-like fennel—and so I don’t describe every ingredient by likening it to another type of food—bright and refreshing grapefruit. I’m going to eat it because I like it and because it’s pretty.
Here’s what to do.
Get the ingredients for the salad dressing.
Assemble the dressing.
Gather the salad ingredients.
Prepare the grapefruit by cutting the ends and all the pith and peel off.
Slice on each side of the grapefruit’s membrane to get segments. This is known as supreming.
If you do this over a bowl, you’ll easily catch enough grapefruit juice for the dressing.
Mix together the arugula and fennel and toss with the dressing.
Pour the salad onto a plate, sprinkle with the toasted pine nuts and artfully place the grapefruit on the salad and top with the shaved Parmesan.
I found the recipe here:
Arugula Salad with Shaved Fennel, Grapefruit and Parmesan
5 ounces arugula
1/3 cup shaved fennel bulb
1 juicy ripe grapefruit, sliced into segments
2-3 oz. good Parmesan, shaved with a vegetable peeler
2 tablespoons pine nuts, toasted
Put all ingredients in a large bowl and toss with salad dressing.
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon grapefruit juice
1 teaspoon red wine vinegar
3 tablespoons olive oil (I used avocado oil)
salt and pepper
Put all above ingredients in a jar and shake to combine/emulsify. Taste and season appropriately. Pour over salad and serve.