Shaved Fennel, Cucumber and Grapefruit Salad with Mint and Toasted Almonds

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, very thinly sliced (fronds reserved)
1 English cucumber, thinly sliced into ribbons or rounds
1 pink grapefruit, segmented, plus 2 tbsp (30 ml) reserved juice
2 cups (60 g) baby watercress or arugula
1/4 cup (30 g) sliced almonds
2 tbsp (8 g) chopped fresh mint
2 tbsp (8 g) chopped flat-leaf parsley
1 small shallot, finely minced
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1/3 cup (80 ml) extra-virgin olive oil
1/4 tsp (1.25 ml) fine sea salt, plus more to taste
Freshly ground black pepper, to taste

Show original ingredient measurements

1 large fennel bulb, very thinly sliced (fronds reserved)
1 English cucumber, thinly sliced into ribbons or rounds
1 pink grapefruit, segmented, plus 2 tbsp (30 ml) reserved juice
2 cups (60 g) baby watercress or arugula
1/4 cup (30 g) sliced almonds
2 tbsp (8 g) chopped fresh mint
2 tbsp (8 g) chopped flat-leaf parsley
1 small shallot, finely minced
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1/3 cup (80 ml) extra-virgin olive oil
1/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool.
2. In a small bowl, whisk the shallot, lemon juice, reserved 2 tablespoons (30 ml) grapefruit juice, Dijon, honey, salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified.
3. In a large bowl, combine the shaved fennel, cucumber, and watercress. Add the mint, parsley, and a few torn fennel fronds.
4. Drizzle about half of the dressing over the salad and toss gently to coat. Season to taste with additional salt and pepper.
5. Fold in the grapefruit segments and toss lightly, adding more dressing as needed.
6. Top with the toasted almonds and a few extra fennel fronds. Serve immediately.

1. Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool.
2. In a small bowl, whisk the shallot, lemon juice, reserved 2 tablespoons grapefruit juice, Dijon, honey, salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified.
3. In a large bowl, combine the shaved fennel, cucumber, and watercress. Add the mint, parsley, and a few torn fennel fronds.
4. Drizzle about half of the dressing over the salad and toss gently to coat. Season to taste with additional salt and pepper.
5. Fold in the grapefruit segments and toss lightly, adding more dressing as needed.
6. Top with the toasted almonds and a few extra fennel fronds. Serve immediately.