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SUMMER GRAPEFRUIT PEACH & FENNEL SALAD

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Description

When the markets and stores are overflowing with fresh summer produce, there is no meal quite as beautiful to look at, or as deliciously tasty, as a salad.

The crisp textures, vibrant colors and wonderful citrusy dressing make this salad the star of any meal. Ripe juicy peaches make a gorgeous addition.

And it’s so healthy and flavorful you won’t even know it’s low in calories.

Enjoy with a nice cool glass of wine. Here’s to lots of warm weather days spent at the beach or pool.

xxx Chef MM

SUMMER GRAPEFRUIT PEACH & FENNEL SALAD

US (Imperial)

Print Ingredients

FOR THE SALAD
2 packs spring mix lettuce
1 large pink grapefruit (segmented)
2 firm yellow peach – cut into thin wedges
¼ red onion cut into slivers
4 baby cucumbers sliced
1 fennel bulb – core removed and cut into thin slivers
2 TBS poppy seeds

FOR THE DRESSING
1 ½ TBS grapefruit zest
½ cup grapefruit juice
¼ cup minced shallots
2 TBS honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

InstructionsRemove the zest from the grapefruits and set it aside for the dressing.

Using a small knife cut the skin off the grapefruits so there is no white pith. Over a large bowl, cut out the segments of the citrus flesh and set aside. Reserve the juice of the grapefruits for the salad dressing.

Slice the fennel and onion into thin slivers. Cut the cucumber into chunks. Remove the pit from the peaches and cut them into ¼ inch wedges.

For the dressing, whisk together the grapefruit juice and zest, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

TO ASSEMBLE
Arrange lettuce on a large flat platter. Top with the cumcbers and fennel. Scatter with the grapefruit segments and peaches and garnish with some poppy seeds. Top with salad dressing just before serving.

SERVES 6-8

EU (Metric)

Print Ingredients

FOR THE SALAD
2 packs spring mix lettuce
1 large pink grapefruit (segmented)
2 firm yellow peach – cut into thin wedges
¼ red onion cut into slivers
4 baby cucumbers sliced
1 fennel bulb – core removed and cut into thin slivers
2 TBS poppy seeds

FOR THE DRESSING
1 ½ TBS grapefruit zest
½ cup grapefruit juice
¼ cup minced shallots
2 TBS honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

InstructionsRemove the zest from the grapefruits and set it aside for the dressing.

Using a small knife cut the skin off the grapefruits so there is no white pith. Over a large bowl, cut out the segments of the citrus flesh and set aside. Reserve the juice of the grapefruits for the salad dressing.

Slice the fennel and onion into thin slivers. Cut the cucumber into chunks. Remove the pit from the peaches and cut them into 6 mm wedges.

For the dressing, whisk together the grapefruit juice and zest, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

TO ASSEMBLE
Arrange lettuce on a large flat platter. Top with the cumcbers and fennel. Scatter with the grapefruit segments and peaches and garnish with some poppy seeds. Top with salad dressing just before serving.

SERVES 6-8

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