Wednesday, January 29, 2014

Fennel Grapefruit Salad with Pomegranate


It is a great joy to cook for the people you love. 

It is a great pain in the rear to accommodate the many food preferences of the people you love.

So, in honor of my beloved grandfather, who left town to escape the bitter cold, I made a salad with some of his least favorite things.

He doesn't like fennel. The flavor is peculiar.


Or grapefruit. Interferes with statins.


Or endive. It's bitter.


Onions are okay. Especially fried.


 Or pomegranates. Are you supposed to eat the seeds?


Four generations sit around my table every single week. I do not take it for granted. Even if it means I have to serve green beans or zucchini every Friday.

But, this week, I'm grateful for a winter salad. 

Fennel Grapefruit Salad
2 large or 3 small fennel bulbs, sliced thin across the grain
2 pink grapefruits, supremed
1 head endive, chopped
1/4 small red onion, sliced thin
1/4 cup pomegranate arils

Mustard Seed Vinaigrette
1/4 cup olive oil
1 tablespoon dijon mustard with seeds
1/2 teaspoon sugar
2 teaspoons red wine vinegar
1 teaspoon water
1/2 teaspoon of salt, or to taste

Plate the salad at your leisure and refrigerate it until half an hour before serving. Whisk the dressing ingredients together and pour over the salad 20 minutes before dinner.

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