This morning on KSEE Sunrise, The Elbow Room's Chef Roy Harland showed us how to make a refreshingly delicious salad with grapefruit, fennel and olives.
2 Ruby Red Grapefruit
4 Tbsp Champagne Vinegar
2 Tbsp minced shallot
1 tsp minced garlic
1 tsp granulated sugar
Kosher salt & freshly ground black pepper, to taste
4 to 6 cups mixed lettuces
1 avocado, peeled and diced ½”
1 small fennel (anise) bulb, very thinly sliced
¼ cup pitted Kalamata olives, halved lengthwise
¼ cup julienned red onion
Carefully peel the grapefruit taking care to remove all the bitter white part. Cut between membranes and reserve all the segments (aka “supremes”). Set aside.
Squeeze the juice from the remaining pulp into a small mixing bowl. Add the shallot, garlic and sugar to the bowl and season with salt & pepper. Whisk to dissolve sugar and set dressing aside.
In another bowl toss the greens with the dressing (you may choose to reserve some if it seems excessive)
Divide greens among four cold salad plates and garnish with the grapefruit “supremes”, avocado, fennel slices, olives and red onion.
Serves four as a course, or add grilled fish or chicken for an elegant lunch entrée.