Salad: United States – Shaved Fennel Salad with Grapefruit, Mint and Pistachio Crunch

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 large fennel bulb, fronds reserved
2 cups (60 g) watercress or baby arugula
1 pink grapefruit, supremed, plus 2 tbsp (30 ml) reserved juice
4 small radishes, paper-thin slices
1 / 3 cup (45 g) roasted unsalted pistachios, roughly chopped
2 tbsp (8 g) fresh mint leaves, torn
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp (7 g) honey, to taste
1 tsp (5 ml) white wine or champagne vinegar
1 / 4 tsp fine sea salt, plus flaky salt to finish
Pinch white pepper

Instructions

Trim fennel, reserving a tablespoon of tender fronds. Using a mandoline or sharp knife, shave the bulb as thinly as possible. Soak shavings in ice water for 5 minutes to crisp, then drain and pat dry.
Supreme the grapefruit over a bowl to catch juices, setting segments aside. Measure 2 tablespoons of the collected juice for the dressing.
Whisk the reserved grapefruit juice, vinegar, Dijon, honey, olive oil, fine sea salt, and white pepper until emulsified.
In a large bowl, gently toss the fennel, watercress, radishes, mint, and chopped fennel fronds with about two-thirds of the dressing.
Fold in the grapefruit segments just to coat, then plate the salad. Sprinkle with pistachios, drizzle remaining dressing, and finish with a pinch of flaky salt to taste.