Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Amelia Saltsman is the author of the of Santa Monica Farmers’ Market Cookbook. She first shared this recipe for Grapefruit, Fennel and Radish Salad with Black Olives on January 21, 2006.
Makes 6 servings
- 2 fennel bulbs, about 1 lb total
- 1-2 Tablespoons snipped fennel greens, optional
- 1/2 bunch radishes, about 1/4 lb total
- 1 pomelo or grapefruit such as oro blanco or cocktail
- 1/2 cup oil-cured black olives
- 2 Tablespoons snipped chives
- 2 handfuls (about 2 ozs) mache, mizuna, or tat soi
- 1 Tablespoon olive oil
- Lemon juice
- Kosher or sea salt
- Freshly ground white pepper
Thinly slice fennel and radishes using a sharp knife or a mandolin (see cook’s tip below) and place in ice water while preparing remaining ingredients. If desired, snip some of the more delicate fennel fronds to use in the salad. Peel and segment the pomelo or grapefruit and cut the segments crosswise into small bite-size pieces. Drain fennel and radishes and place in a large bowl along with the fennel fronds, pomelo, olives, and chives. Toss with a tablespoon of olive oil, salt and pepper to taste and a light squeeze of lemon. Salad may be made to this point up to two hours ahead. Add mache or mizuna and toss again to serve. COOK’S TIP: Invest in an inexpensive Benriner, the Japanese equivalent of a mandolin, available at many houseware and cookstores. Leave an inch or so of stem attached to the fennel bulbs and radishes to hold when slicing the vegetables to protect your hand from the sharp blade.