Celery, Fennel and Grapefruit Salad with Sesame Vinaigrette

We have a third member of the celery family to include in our Ingredient of the Month: fennel. It has a sweet anise-like flavor and is delicious raw or cooked. My husband is partial to grilled fennel. I prefer it raw, shaved and tossed in a salad.

This salad uses celery and fennel for flavor and crunch. The sesame vinaigrette is a nice complement to the anise notes in the vegetables. Use a mandolin slicer for the fennel on the thinnest 1/8-inch setting. and cut the celery thinly on the bias, creating longer pieces. Tossing this salad causes the heavy ingredients to fall to the bottom. Use a platter for a more attractive presentation. Dress the arugula separately and lay it on a platter. Toss the celery, fennel and grapefruit in the vinaigrette and then spread these over the top of the arugula.

We’re having this with braised lamb shanks and roasted butternut squash. The lamb shanks were for our  Valentine’s Day dinner party that was snowed out. The warmer weather is on its way and we need to empty the freezer of our hearty stews and braises before the lighter spring offerings come our way. Looking forward to peas, asparagus, spinach…… How about you?

Celery, Fennel and Grapefruit Salad with Sesame Vinaigrette
Makes: five cups

Ingredients

2 cups arugula
1 cup thinly sliced fennel

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1 cup thinly sliced celery on the bias

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1 grapefruit cut into supremes

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Method

Toss the arugula with two tablespoons Sesame Grapefruit Vinaigrette and spread on the bottom of a platter.

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Toss the fennel, celery and grapefruit supremes in two tablespoons Sesame Grapefruit Vinaigrette and scatter this over the arugula.

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Sesame Grapefruit Vinaigrette
Makes: about one-half cup

Ingredients

3 tablespoons toasted sesame oil
2 tablespoons freshly squeezed lime juice
1 tablespoon peanut oil
1 tablespoon toasted white sesame seeds
1 tablespoon toasted black sesame seeds
2 teaspoons tahnini
2 teaspoons packed brown sugar
1 teaspoon soy sauce
1 teaspoon minced clove of garlic
1/2 teaspoon freshly ground pepper

Method

Combine the sesame oil, lime juice, peanut oil, sesame seeds, tahini, sugar, soy sauce, garlic and pepper in a small covered container. Shake vigorously and let sit for at least one hour.

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Celery, Fennel and Grapefruit Salad with Sesame Vinaigrette
Prep time:
Total time:
Serves: 5 cups
I used a mandolin slicer for the fennel on the thinnest 1/8-inch setting. Cut the celery thinly on the bias. Tossing the salad doesn’t make the best presentation. Dress the arugula separately with a couple of tablespoons of the vinaigrette and spread over a platter. Dress the fennel, celery and grapefruit segments with another couple of tablespoons of the vinaigrette and scatter this over the arugula.
Ingredients
  • 2 cups arugula
  • 1 cup thinly sliced fennel
  • 1 cup thinly sliced celery on the bias
  • 1 grapefruit cut into supremes
Instructions
  1. Toss the arugula with two tablespoons Sesame Grapefruit Vinaigrette and spread on the bottom of a platter.
  2. Toss the fennel, celery and grapefruit supremes in two tablespoons Sesame Grapefruit Vinaigrette and scatter over the arugula.
Celery, Fennel and Grapefruit Salad with Sesame Vinaigrette
Prep time:
Total time:
Serves: 1/2 cup
Ingredients
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon peanut oil
  • 1 tablespoon toasted white sesame seeds
  • 1 tablespoon toasted black sesame seeds
  • 2 teaspoons tahnini
  • 2 teaspoons packed brown sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon minced clove of garlic
  • 1/2 teaspoon freshly ground pepper
Instructions
  1. Combine the sesame oil, lime juice, peanut oil, sesame seeds, tahini, sugar, soy sauce, garlic and pepper in a small covered container. Shake vigorously and let sit for at least one hour.

 

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