I don’t know about you but I get tired of making the same old salads. I’m always looking for ways to jazz up an otherwise boring salad. Incorporating fruits is a great way to accomplish that. In this recipe some of my favorite ingredients are brought together to make an awesome summer dish.
The first time I ate fennel was when my father in law brought it out on a tray of antipasti during one of our memorable gatherings years ago. If you enjoy Sambuca like I do or licorice you shouldn’t have any problems liking fennel. Ever since then I’ve incorporated fennel into many of my dishes.
I also love to add citrus fruits to my salads in the summer. I prefer grapefruits because I find that they add a nice balance of tartness and sweetness unlike a lemon or orange. The fresh juice is perfect for vinaigrettes and marinades as well. Arugula happens to be by far my most loved of all salad greens. Its crisp unique flavor is amazing and I almost always pair it with goat cheese or feta. The addition of walnuts heightens the texture factor in this dish and it’s a nice alternative to the usual almonds.
On a side note, try to stay away from store bought salad dressings. Homemade dressing or vinaigrette is incredibly simpler to make than you think. I’ve included my basic recipe which you can modify to suit your personal taste. Just vary your choice of acids and oils to complement the salad you’re making. That’s it, simple.
- 8 oz. of baby arugula
- 2 medium pink grapefruits
- 1 small Fennel bulb thinly sliced, plus frongs for garnish
- half of one small sweet onion finely chopped
- 3/4 cup walnuts
- 1/2 cup crumbled goat cheese
- juice of half a grapefruit, about 2 tablespoons
- 1/4 cup good quality white wine vinegar
- 1/4 cup virgin olive oil
- salt and pepper to taste
- Peel and section off your grapefruits. Reserve half a grapefruit for vinaigrette.
- Place all ingredients into a large salad bowl starting with the arugula and ending with the nuts. Toss gently to mix.
- Prepare the vinaigrette by putting the liquids in a small bowl, season with salt and pepper to taste and whisk until it emulsifies.
- Sprinkle goat cheese on salad, drizzle the vinaigrette and garnish with fennel frongs. Enjoy!
- You can taylor your vinaigrette by using different vinegars, citrus juices and oils.