Winter salads don’t need your bad rap. While I love slaws and hearty grain salads, it’s nice to mix things up with a bright, light salad that isn’t a slouch in the flavour department. Fennel, red onion, grapefruit and blood orange combine with romaine to create a perfectly lovely salad that will have people at your table wanting seconds. It’s that good.
It may look like a lot of red onion up there, but don’t worry, the onions are lightly pickled in lemon/grapefruit/blood orange juice and so their harsh bite is erased. It also lends a cool crunch alongside the crisp fennel slices – it’s amazing what a little juice can do! As for the dressing, I made it texturally light (ie, it’s of the runny variety) but if you want a thicker vinaigrette, just add a bit more dijon and honey to give it some bounce.
If you’re looking at the photos trying to figure out where the grapefruit slices are, you’re right, it’s not in these photos. I made this salad 3 times in one week (yes, it really is that good) and the final time I was out of grapefruit, so I just used blood orange. The salad was still a knockout, but I missed the sharpness that the grapefruit delivered, so there you go.
elsewhere: Ever had hummus pizza? Well I dish it out over at Poppytalk and it’s delicious. And check out this amazing comic about kale over at ReadyMade. I also discuss the joys of bars & games, so comment over at ReadyMade and share your favorite bar games.
fennel, grapefruit, & blood orange salad
1 blood orange
1/2 red onion, sliced thinly
1 lemon, juiced
1/2 head romaine lettuce
1/2 bulb fennel, sliced thinly
3 T roasted walnut oil
1 t dijon mustard
1/2 t honey or agave syrup
salt & pepper
Remove the fruit peel with a knife, making sure to remove all pith. Section the orange and the grapefruit by cutting into the fruit section by section, leaving the tough walls & any seeds behind. Place the sections into bowl and reserve any leftover juice into another small bowl.
Add the red onion slices into the bowl with the reserved juice and top up the liquid with lemon juice. Set aside.
Wash, dry and tear lettuce into your serving bowl. Scatter fennel, grapefruit and blood orange sections on top. Remove the onion slices from the juice (reserving juice for the dressing) and add those to the salad.
Prepare dressing by whisking together the reserved juice, dijon, oil, honey or agave and a good pinch of salt and a good grind of black pepper. Taste and adjust seasoning, if necessary. Pour over salad and toss. Makes 4 side salads or 2 large plates full.