Friday, February 5, 2010

Winter fruit salad with fennel

Grapefruit and orange are still at the peak of their season, and fennel (also called anise) also peaks in winter. Now is the perfect time to make this delicious salad. A generous sprinkling of toasted, chopped nuts adds monounsaturated fat--the healthiest kind!
This citrus and fennel salad would make a lovely contrast to the lentil soup, below. I'd serve the salad as a first course, then follow with this or another soup or a hearty stew.

Recipe: Citrus Salad with Fennel and Walnuts
(Serves 2-3; can be doubled)

For the salad:
1 large orange, peeled (no white pith remaining) and sectioned
1 large or two small grapefruits, prepared the same as the orange
1/2 fennel bulb, stalks and outer layer discarded, cut into thin slices
1/3 cup toasted walnuts, coarsely chopped

For the dressing:
Juice from the orange and grapefruit (drain off as much as you can from the sections, and squeeze the remaining fruit well after you have sectioned them)
1 bunch fresh basil, chopped coarsely (about 1/4 to 1/3 cup when chopped
Salt and pepper to taste
1/4 cup olive oil, or a mixture of olive and walnut oil
1 tablespoon sugar
1 tablespoon fresh lime juice


1. For the salad: Combine orange, grapefruit and fennel in a bowl. Stir well. Drain off as much juice as possible to add to the dressing. Stir in walnuts and set aside.
2. For the dressing: Put all ingredients except oil(s) in a food processor and pulse until basil is chopped. Add oil slowly with processor running. The dressing will be thin, not creamy.
3. Pour dressing over salad and stir well. Serve!

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