fennel and ruby grapefruit salad with pomegranate molasses

A summer-tasting salad with winter vegetables. Fresh, healthy, and perfect for a detox.

Serves 2-4

2 ruby grapefruits or 4 blood oranges
1 large or 2 small bulbs fennel
A few sprigs of parsley finely chopped
A few sprigs of mint finely chopped

1 tablespoon pomegranate molasses
1 teaspoon maple syrup
3 tablespoons of olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste

Cut the peel and pith off of the grapefruits and slice into quite thin slices, or cut each segment away from the connective membrane.
Shave the fennel with a mandolin or a sharp potato peeler, it needs to be wafer thin otherwise it’s too tough.
Place the grapefruit and fennel in a serving bowl or on a plate.
Make the dressing by adding the dressing ingredients together and mixing before pouring over the salad.
Sprinkle with the fresh herbs and serve.

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