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I am not a fan of winter. Just ask my husband.
The holidays always trick those of us northerners into welcoming winter. Snow is perfect around Christmas time. And then it goes on for four more months…or something like that.
When you’re done with the stews, soups, casseroles, and crockpots (like I am), check out this dish.
I used grapefruit from #MyMariano’s, and let me tell you, it was ripe off the tree.
|The cute citrus cart at Mariano’s.|
I was honestly shocked at how fresh the citrus tasted.
And it made the salad.
Look at that gorgeous citrus. Such a welcome sight in the dead of winter.
To start, I chopped up the fennel into thin strips.
I then whisked together a super simple lemon & olive oil dressing.
Tossed the salad together and devoured it. Because it was delicious.
And bonus, totally immunity boosting. Maybe the reason I haven’t gotten a cold yet this season??
(knocking on wood)
Try it out for yourself!
Grapefruit Fennel Salad
1 fennel bulb
2 oz. arugula
1/4 cup olive oil
1 lemon, juiced
1 teaspoon sugar
salt & freshly ground pepper to taste
Cut fronds from fennel bulbs and reserve some of the feathery leaves for plating the salad. Cut each fennel bulb in half and remove the cores with a sharp knife. Cut fennel bulbs into thin slices. Peel the grapefruit and slice into segments. For dressing: whisk together oil, juice, sugar, salt & pepper in a small bowl. Pour dressing over salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
For more ideas on using citrus in the kitchen, check out these links: