Salad: United States – Shaved Fennel, Watercress and Grapefruit Salad with Pink Pepper-Sherry Vinaigrette

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 5 min

Total 20 min

Ingredients

4 cups (120 g) watercress, tough stems trimmed
1 small head radicchio, thinly sliced (about 2 cups / 60 g)
1 medium fennel bulb, very thinly shaved (plus 2 tbsp / 8 g chopped fronds)
1 large ruby grapefruit, segmented, juices reserved
1 / 3 cup (45 g) pistachios, toasted and coarsely chopped
1 / 4 cup (10 g) fresh mint leaves, torn
2 tbsp (30 ml) sherry vinegar
1 tbsp (15 ml) fresh orange juice (optional)
1 tsp Dijon mustard
1 / 2 tsp honey
1 tsp crushed pink peppercorns, plus extra for finishing
1 / 2 tsp fine sea salt, plus more to taste
3 tbsp (45 ml) extra-virgin olive oil

Instructions

Toast the pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes. Cool, then chop.
In a small bowl, whisk together sherry vinegar, 1–2 teaspoons reserved grapefruit juice, orange juice (if using), Dijon, honey, pink peppercorns, and salt. Slowly whisk in the olive oil until emulsified.
In a large bowl, combine watercress, radicchio, shaved fennel, mint, and fennel fronds.
Drizzle about half the vinaigrette over the greens and toss gently to lightly coat. Season to taste with a pinch more salt if needed.
Fold in the grapefruit segments and half the pistachios just before serving to avoid bruising the fruit.
Plate the salad, sprinkle with remaining pistachios, and finish with a pinch of crushed pink peppercorns. Serve with extra vinaigrette on the side.