Ingredients Jump to Instructions ↓

  1. 1 Fresh fennel bulb (medium)

  2. 1 tablespoon 15ml Olive oil

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 3 Ruby red grapefruit - peeled, and Cut into segments

  6. 1/2 cup 99g / 3 1/2oz Sugar

  7. 2 cups 474ml Baby arugula - (packed) - washed, patted dry

  8. Drizzle of extra-virgin olive oil

  9. 1 Citrus And Vodka Cured Salmon - seeNote

  10. 1 Blood Orange Gastrique - seeNote

  11. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. * Note: See the "Citrus And Vodka Cured Salmon" and "Blood Orange Gastrique" recipes which are included in this collection.

  2. Preheat the oven to 400 degrees.

  3. Cut the fennel in half and remove the core. In a small mixing bowl, toss the fennel with the oil, salt and pepper. Place in a small roasting pan and roast until golden brown, about 1 to 1 1/2 hours. Remove and cool. Using a sharp knife, thinly slice the fennel.

  4. Pat the grapefruit dry with paper towels. In a shallow dish, toss the grapefruit with the sugar. Heat a large saute pan over medium heat. Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side. Remove from the pan and set aside.

  5. In a mixing bowl, toss the arugula and fennel with a drizzle of extra-virgin olive oil. Season with salt and pepper. Add the caramelized grapefruit and toss well.

  6. Fan out the Citrus And Vodka Cured Salmon in the center of each plate. Mound some of the salad in the center of each plate of salmon. Drizzle the Blood Orange Gastrique over the entire plate. Garnish with parsley.

  7. This recipe yields 8 servings.


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