By Dane Feldman
Photo by Dane Feldman.
Not all fruity salads are summery. This one focuses on grapefruit, which is a winter fruit, making it light yet still appropriate for serving during the holiday season.
What you’ll need:
1 large pink grapefruit
1 clementine
2 sweet hot red peppers, diced
10 Castelvetrano olives
Green part of 1 scallion
1/2 cup grapefruit juice
1/4 cup olive oil
1/2 tsp fennel seed
1 bunch butter lettuce
Directions:
Section the grapefruit into a bowl. Section the clementine too. Add the scallion, olives, and peppers.
Juice the remains of the grapefruit into a dressing bottle or measuring glass. Pour in the olive oil and add the fennel seed. Whisk together and add to the bowl of fruit and veggies. Refrigerate for at least 2 hours to let it marinade.
Serve over butter lettuce or mixed greens.
I prefer this salad with the former of the two lettuce options because Castelvetrano olives have a buttery quality that pairs well with butter lettuce.
