Fennel Grapefruit And Apple Salad Recipes

FENNEL-AND-APPLE SALAD WITH GOAT CHEESE

Steps:

• Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel.
• Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts.

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD

Steps:

• Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
• Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

RED GRAPEFRUIT AND FENNEL SALAD

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
• Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
• Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
• Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
• Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.

FENNEL-APPLE SALAD WITH WALNUTS

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.