This is my dad's favorite salad and he made it for me last month when I was home in North Carolina (along with a huge pan of lasagna bolognese... he knows me so well). It was such a nice spring salad that I thought I'd make it again this week. I think its a winner due to the seemingly unusual but wonderful flavor combinations of all the ingredients (the subtle licorice-ness of the fennel, the bitterness of the grapefruit, the saltiness of the parmesan, and the spiciness of arugula). Its very easy to make and was enjoyed by all. Photo by Jason A. Volpe.
INGREDIENTS
5 ounces arugula
1/3 cup shaved fennel bulb
1 juicy ripe grapefruit, sliced into segments
2-3 oz. good parmesan, shaved with a vegetable peeler
2 tablespoons pine nuts, toasted
Put all ingredients in a large bowl and toss with salad dressing (below).
Vinaigrette
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon lemon juice
1 teaspoon grapefruit juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
salt & pepper
Put all above ingredients in a jar and shake to combine/emulsify. Taste and season appropriately. Pour over salad and serve.
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