Salad: United States – Coastal Fennel Ribbon Salad with Grapefruit and Green Olive–herb Vinaigrette

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 5 min

Total 30 min

Ingredients

1 large fennel bulb, fronds reserved
1 ruby or pink grapefruit, segments (supremes) and 2 tbsp (30 ml) juice reserved
2 cups (60 g) baby arugula
1 small English cucumber, shaved into ribbons
1 / 4 small red onion, very thinly sliced
1 / 3 cup (50 g) Castelvetrano green olives, pitted and halved
1 / 4 cup (30 g) toasted pistachios, roughly chopped
2 tbsp (8 g) flat-leaf parsley leaves, torn
1 tbsp (4 g) fresh dill fronds
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) reserved grapefruit juice
1 tsp Dijon mustard
1 / 2 tsp honey
1 tsp minced shallot
1 tsp finely chopped fennel fronds (from the bulb)
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Trim fennel, reserving some fronds. Halve the bulb, remove core, and shave thinly with a mandoline or knife. Soak shavings in ice water 5 minutes to crisp, then drain and pat dry.
Supreme the grapefruit over a bowl to catch juices; reserve 2 tablespoons juice for the dressing and set segments aside.
Make the vinaigrette: In a small bowl whisk olive oil, lemon juice, reserved grapefruit juice, Dijon, honey, minced shallot, chopped fennel fronds, 1/4 teaspoon salt, and several grinds of black pepper until emulsified.
In a large bowl, combine arugula, drained fennel ribbons, cucumber, and red onion.
Add olives, parsley, and dill. Drizzle over most of the vinaigrette and toss gently to coat. Taste and adjust salt and pepper.
Fold in grapefruit segments and most of the pistachios just before serving to keep their texture.
Transfer to a platter and finish with the remaining pistachios and a light spoonful of the reserved vinaigrette, if desired. Serve alongside the grilled halibut.