Crunchy cos and fennel salad with red grapefruit dressing

Cooking Salads Crunchy cos and fennel salad with red grapefruit dressing

For an attractive, low kilojoule side dish, try this crunchy cos and fennel salad with red grapefruit dressing.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make Red grapefruit dressing Remove peel and white pith from grapefruit. Working over a bowl to catch excess juice, use a small knife to cut down either side of the membrane to release segments. Squeeze excess juice from membrane into bowl. Finely chop segments and add to bowl with juice (see note). Add oil and sugar to bowl. Season with salt and pepper. Whisk with a fork to combine.
  2. Toss lettuce, cucumber, radish, fennel, mint, coriander and dill in a large bowl. Arrange on a serving plate. Drizzle with dressing. Serve immediately.

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2 cos lettuce hearts, leaves roughly chopped
1 continental cucumber, thinly sliced
1 bunch radishes, trimmed, thinly sliced
1 fennel bulb, trimmed, thinly sliced
2 tbsp fresh mint leaves
1/4 cup fresh coriander leaves
2 tbsp fresh dill sprigs
1 large ruby red grapefruit
2 tbsp extra virgin olive oil
1/4 tsp caster sugar

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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