Summer is for salads.
Therefore I’m usually craving them in the winter.
We I don’t often remember, but winter has good produce other than squash (not that you’d know if from reading my blog…)! I love the sweetness of in-season grapefruit on a salad, and the fresh fennel that’s in every grocery store adds a perfect licorice-like crunch to salad bowls.
Armed with these finds, I set out to make myself a giant salad for lunch. Summer memories, be damned.
Into a giant bowl went all of the fresh veggies I looted from the local farmer’s market. Citrus-y sweet sectioned grapefruit, a little heat from a serrano pepper, and my favorite – fennel – all played well together. Accenting those flavors were fresh cilantro and yellow onion. A crisp cucumber added a nice texture, all salted, peppered, and drizzled with lime juice and olive oil.
The perfect winter citrus salad bowl.
This salad will keep well for a day or two. On day two I served it atop bulgur I pre-cooked and then mixed liberally with cilantro and lime juice.
Bowl #2 was topped with blueberries… the little extra punch of sweetness turned out of be a delicious idea, FYI.
Grapefruit Fennel Salad
- 1 fennel bulb, sliced thin
- 1 grapefruit, sectioned
- 1 cucumber, diced
- 2 T cilantro, minced
- 1 serrano pepper, minced
- 1/4 yellow onion, diced
- 1 T olive oil
- 2-3 tsp fresh lime juice
- S&P, to taste
- Blueberries (optional)
Mix all ingredients in medium-sized bowl. Add more oil, lime juice, salt, and pepper to taste.
Optional: serve atop grains or greens – arugula would be fantastic here.
You could eat this and have a Granola Cookie for dessert. I’m just sayin’… 😉
Do your salads change in the winter months?
What is your favorite winter produce (other than squashes and sweet potatoes)?