image for Fennel

Fennel, endive and pink grapefruit salad by Tracy Rutherford

Fennel, endive and pink grapefruit salad for person

This fruity fennel, endive & pink grapefruit salad makes a jolly good side for juicy pork with a crisp crackling.

Ingredients for Fennel, endive and pink grapefruit salad

Fennel, endive and pink grapefruit salad, How to Make

  • Step 1
    Holding 1 grapefruit over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Transfer to a large serving bowl. Squeeze excess juice from the membrane. Repeat with remaining grapefruit. Reserve 2 tablespoons of the juice.
  • Step 2
    Whisk the oil, vinegar, mustard and reserved grapefruit juice in a small bowl. Tear the endive into small pieces and add to the grapefruit segments.
  • Step 3
    Use a sharp knife to cut the fennel crossways into thin slices. Add the fennel and onion to the serving bowl and toss to combine. Drizzle over the dressing and toss to combine.

Notes:
Make sure you use gluten-free mustard if you want this recipe to be gluten free.

Additional information for Fennel, endive and pink grapefruit salad

Preparation: 0:20 Minutes, Cooking: 8 Minutes, Serving: Person, Level:

Nutrition Info:

275 kj Energy, 5g Fat Total, 0.5g Saturated Fat, 1.5g Fibre, 1g Protein, 4g Carbs (total),

All nutrition values are per serve

This Fennel, endive and pink grapefruit salad published first on: Australian Good Taste, Images by: Rob Palmer

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