Raw fennel has a celery-like texture and a subtle anise flavor. It’s wonderful on its own or added to tossed salads.
- 1 large red onion, peeled and quartered
- 3 small or 2 large fennel heads, trimmed and halved, fronds reserved
- 2 pink grapefruits
- 2 tsp. Dijon mustard
- 11/2 tsp. raspberry vinegar
- 3 tsp. olive oil
- 11/2 tsp. toasted walnut oil
- 4 oz. blue cheese, cut into 1/2-inch cubes
- 1/2 cup chopped toasted walnuts, optional
1. Shave onion into thin slices with grater, mandoline, or food processor fitted with slicing blade. Transfer to small bowl, and cover with cold water. Set aside.
2. Shave fennel into thin slices with grater, mandoline, or food processor fitted with slicing blade. Coarsely chop fennel fronds. Transfer all to large bowl.
3. Supreme grapefruits by trimming ends, then standing fruit upright.Remove peel and pith with knife, following curve of fruit from top to bottom. Hold fruit over bowl of sliced fennel, and cut sections along membranes to release wedges into bowl. Squeeze membrane skeleton over bowl to catch remaining juice.
4. Whisk together mustard and vinegar in small bowl. Whisk in olive and walnut oils, and season with salt and pepper, if desired.
5. Drain onion, and add to fennel and grapefruit mixture. Toss with vinaigrette, then fold in cheese and walnuts (if using).
- Calories: 171
- Carbohydrate Content: 18 g
- Cholesterol Content: 14 mg
- Fat Content: 9 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 4 g
- Sodium Content: 312 mg
- Sugar Content: 12 g