CHEF JEFF — ONE BYTE AT A TIME: Grapefruit-Fennel SaladCelebrate Breast Cancer Awareness Month and Vegetarian Awareness Month with this salad that’s loaded with vitamin C, antioxidants, potassium, fiber and omega-3s.
Celebrate Breast Cancer Awareness Month and Vegetarian Awareness Month with this salad. It’s loaded with vitamin C, antioxidants, potassium, fiber and omega-3s.
1 pink grapefruit
1 fennel bulb
4 tablespoons walnut oil
2 tablespoons Dijon mustard
2 tablespoons mirin (Japanese rice wine)
1 tablespoon honey or agave
1 teaspoon fennel seeds, crushed
½ cup walnuts
2 ounces arugula
Freshly ground pepper
Peel grapefruit and cut sections into bite-sized pieces. Discard seeds and trim away bitter membrane and pith. Place grapefruit pieces in a large bowl.
Halve fennel bulb and slice very thin. Add to grapefruit.
In small bowl, whisk oil, mustard, mirin, honey and fennel seeds until emulsified. Pour mixture over salad, toss gently and let marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.
Heat oven to 350 degrees. Coarsely chop walnuts and spread on a shallow baking pan. Toast in the oven for about 10 minutes, until golden brown.
Gently toss arugula in with grapefruit and fennel. Top with chopped nuts and a grind or two of pepper.
Yield: Serves 6.
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