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.

Ingredients:
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

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

DSCF0142


How:
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.
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.

dscf01141

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s