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GRAPEFRUIT, AVOCADO AND FENNEL SALAD WITH A CITRUS VINAIGRETTE:
Serves 8

This is a refreshing salad that takes advantage of produce that is abundant during the holidays. A little do ahead trick I learned from an avocado farmer a long time ago is that you can slice the avocado and you don't need to douse them in lemon juice to keep them from browning. Simply rinse the slices gently in cold tap water and they'll stay bright green for a couple of hours.

Ingredients:

  • 1 pound fresh fennel bulb(s)
  • 2 large pink grapefruit, peeled and sectioned (save any juices for vinaigrette)
  • 2 large avocados, peeled, seed removed and sliced
  • Citrus Vinaigrette (recipe follows)
  • Fresh Daikon radish sprouts
  • Tender arugula or watercress leaves

Trim the fennel removing any of the stalks along with any brown or bruised spots and the bottom. Rinse well in cold water. Slice vertically into paper thin slices and arrange on chilled plates. Place the grapefruit segments and avocado slices attractively on top and drizzle 2-3 tablespoons of vinaigrette over and around. Garnish with a tuft of daikon sprouts and arugula, if using. Serve immediately.

Citrus Vinaigrette

Makes almost 1 cup

  • 1 teaspoon each grated lemon and orange zest
  • 1 tablespoon minced shallot or green onion
  • 1 teaspoon peeled and minced fresh ginger
  • Juice of one large lemon (1/4 cup)
  • Juice of one large orange (1/3 cup)
  • 1 teaspoon ground dry mustard
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to taste

Place all ingredients except oils and salt and pepper in a blender and blend at high speed for 10 seconds. Add oils and pulse 2 or 3 times to combine. Season to taste with salt and pepper.

John Ash © 2003