Whipped this up while I was back home in St. Louis visiting family and now I can’t get enough.
It’s simple, elegant, light and refreshing, which feels necessary and appropriate during this season of excess. Plus, since I learned (from Jo Robinson, who else?) about the particularly potent health benefits of fresh herbs, I’m obsessed with incorporating them into as many dishes as possible. The recipe is adapted from Giada de Laurentiis’ citrus salad recipe.
1 very large or 2 medium grapefruits
3-4 clementines or 1 naval orange
1/2 a small fennel bulb, shaved with a vegetable peeler
1/4 cup chopped walnuts, toasted
1/4 cup fresh basil
1/4 cup olive oil
Cut the “poles” off the grapefruits and peel them. Using a knife, cut the sections out. This particular skill does not come easily to me–if you’re similarly defective in this way, persevere. It doesn’t have to be perfect to taste good. I place a strainer over a large bowl and do all my sectioning over it so as not to lose the juices, which you will need later.
If you’re using clementines, just section them. If you’re using a naval orange, repeat the grapefruit process with the orange.
Add the fruit to a bowl with the shaved fennel.
Measure 3 Tbsp of the reserved juice into a food processor. Add the basil and the oil. Process until fairly smooth. I like to leave some basil specks, but you make the call.
Pour the dressing over the fruit and top with the toasted walnuts.
Enjoy your beautiful salad!