{"id":1196,"date":"2011-11-08T02:22:27","date_gmt":"2011-11-08T10:22:27","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=1196"},"modified":"2025-09-05T12:09:09","modified_gmt":"2025-09-05T20:09:09","slug":"grapefruit-and-shaved-fennel-salad","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=1196","title":{"rendered":"Grapefruit and Shaved Fennel Salad"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.lacocotteverte.com\/wp-content\/images\/fennel-grapefruit-salad.jpg\" alt=\"Grapefruit and Shaved Fennel Salad\" \/><\/p>\n<p>Light, cool and crunchy, fennel is a perfect complement to rich autumn dishes. In this salad, grapefruit and mustard add piquancy to the mellow, mildly licorice flavor of the fennel \u2014 perfect to pair with a hearty stew or rich bisque. The salad will be different if prepared with a mandoline vs hand-slicing the fennel: shaved, the fennel becomes thin enough to drape in succulent ribbons over the citrus and greens; sliced, it makes a crisp counterpoint to the buttery lettuce and juicy grapefruit.  Try it both ways!<\/p>\n<p>To make the salad into a light entree, double the portion sizes and top each with 2 oz crumbled goat cheese \u2014\u00a0creamy, lightly lemony <span class =\"ingredient\">Valen\u00e7ay<\/span> would be perfect.  <\/p>\n<p><em>&mdash; Serves 4<\/em><\/p>\n<p>*Items marked in <span class=\"ingredient\">green<\/span> are available from The Gourmet Corner.<\/p>\n<h3>Ingredients<\/h3>\n<p><em><\/p>\n<ul>\n<li>1 tablespoon <span class=\"ingredient\">Vilux Champagne vinegar<\/span><\/li>\n<li>2 teaspoons <span class=\"ingredient\">Pommery Whole-Grain Mustard<\/span> or <span class=\"ingredient\">Vilux Whole-Grain Mustard<\/span><\/li>\n<li>1\/4 tsp <span class=\"ingredient\">La Baliene  Sea Salt<\/span><\/li>\n<li>1\/4 teaspoon freshly-ground black pepper<\/li>\n<li>1 small shallot, very finely minced (about 2 Tbs minced)<\/li>\n<li>1\/4 cup <span class=\"ingredient\">Puget Extra-Virgin Olive Oil<\/span><\/li>\n<li>2 small pink grapefruit <\/li>\n<li>2 small or 1 large fennel bulb (12 oz total), stalks cut off and discarded<\/li>\n<p>1 head butter lettuce (~1 pound), washed, patted dry, and torn into bite-size pieces<\/li>\n<\/ul>\n<p><\/em><\/p>\n<p>Optional special equipment: mandoline or other adjustable-blade slicer<\/p>\n<h3>Preparation<\/H3><\/p>\n<p>Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil and shallot and whisk again. <\/p>\n<p>Trim peel, including all white pith from grapefruit with a paring knife.  First cut a slice from the top and bottom of the fruit, then stand it on the cut end and use a gentle sawing motion to trim slices of peel off of it, following the contour of the fruit as much as possible.  Working over a bowl, cut grapefruit segments free from membranes. After all the segments have been removed, squeeze juice from membranes into a small bowl, then whisk 3 tablespoons of the  juice into the vinaigrette.  <\/p>\n<p>Quarter fennel lengthwise, then cut lengthwise into paper-thin slices (about 1\/16 inch thick) with slicer, or as finely as you can with a large knife. <\/p>\n<p>Gently toss the fennel and grapefruit together, drizzle with about half the vinaigrette and toss again to mix. <\/p>\n<p>On each of 4 salad plates, place a handful or two of the lettuce. Top with the fennel-grapefruit mixture, then drizzle remaining vinaigrette over salads. Serve immediately. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Light, cool and crunchy, fennel is a perfect complement to rich autumn dishes. Grapefruit and mustard add piquancy to the mellow, mildly licorice flavor of the fennel. The salad will be different if prepared with a mandoline vs hand-slicing the fennel: shaved, the fennel becomes thin enough to drape in succulent ribbons over the citrus and greens; sliced, it makes a crisp counterpoint to the buttery lettuce and juicy grapefruit. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[103,140,19],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1196"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1196"}],"version-history":[{"count":22,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1196\/revisions"}],"predecessor-version":[{"id":1249,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1196\/revisions\/1249"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}