Fennel and Red Grapefruit Salad

Name: Fennel and Red Grapefruit Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 142 grams cups baby arugula, packed (about; 1 teaspoon Dijon mustard; 1 kilograms fennel bulbs; 1 teaspoon chopped fresh tarragon; 1 clove garlic, minced; 4 larges red grapefruits; 79 milliliters olive oil; 1 red onion, halved, thinly sliced; 12 servings Salt and pepper

Need a gluten free, primal, and whole 30 side dish? Fennel and Red Grapefruit Salad could be a tremendous recipe to try. This recipe serves 12. One serving contains 130 calories, 3g of protein, and 6g of fat. If you have tarragon, olive oil, fennel bulbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Remove stalks from fennel. Mince 2 tsp. fronds; discard stalks.

Ingredients you will need

Fennel

Ground Meat

Cut fennel bulbs into quarters and remove core and any damaged outer leaves. Slice fennel crosswise into thin slices; transfer to a large bowl.

Ingredients you will need

Fennel

Equipment you will use

Bowl

Cut off tops and bottoms of grapefruits. Slice off peel and white pith. Working over a bowl, cut between membranes to remove segments, dropping them into bowl. Squeeze membranes over bowl to extract juice. Using a slotted spoon, put segments in bowl with fennel, reserving juice; add onion.

Ingredients you will need

Grapefruit

Extract

Fennel

Juice

Onion

Equipment you will use

Slotted Spoon

Bowl

Whisk 6 Tbsp. of reserved juice with garlic, mustard, tarragon and reserved 2 tsp. minced fennel fronds. Slowly whisk in olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper