Caramelized Ruby Red Grapefruit Salad
Instructions:
- 1 Medium Bulb fresh fennel
- 1 Tablespoon Olive oil
- Salt
- Freshly ground black pepper
- 3 Ruby red grapefruit; peeled and cut into segments
- 1/2 Cup Sugar
- 2 Cup Baby arugula; washed and patted dry (packed)
- Drizzle of extra virgin olive oil
- 1 Recipe Vodka and Citrus Cured Salmon
- 1 Recipe Blood Orange Gastrique; recipe follows
- 1 Tablespoon Finely chopped fresh parsley leaves
- Preheat the oven to 400 degrees.
- Cut the fennel in half and remove the core. In a small mixing bowl, toss the fennel with the oil, salt and pepper.
- Place in a small roasting pan and roast until golden brown, about 1 to 1 1/2 hours. Remove and cool.
- Using a sharp knife, thinly slice the fennel.
- Pat the grapefruit dry with paper towels. In a shallow dish, toss the grapefruit with the sugar.
- Heat a large saute pan over medium heat.
- Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side.
- Remove from the pan and set aside. In a mixing bowl, toss the arugula and fennel with a drizzle of extra virgin olive oil.
- Season with salt and pepper.
- Add the caramelized grapefruit and toss well. Fan out the cured salmon in the center of each plate.
- Mound some of the salad in the center of each plate of salmon.
- Drizzle the gastrique over the entire plate. Garnish with parsley.
- Yield: 8 servings