A beautiful colourful salad to help transition from summer to fall! Refreshing grapefruit, perfumy fennel, citrus dressing and what’s that? Persimmons! Have you heard of persimmons before? Persimmons are normally found in our grocery stores between late fall and winter when they are most ripe. Making this a great salad to make on a possibly warm fall day? They remind me of a mix between a orange tomato and a nectarine or plum. There are no substantial seeds to hassle with, the skin can be eaten, so no peeling necessary and they taste mild yet sweet. Plus they are really pretty! Especially on this bright salad – a divine entree to impress your guests ;).
The trickiest part of making this salad is probably knowing how to cut your fennel and grapefruit. The persimmon you can cut like you would tomato slices. For the fennel you’ll want to start by cutting off the stocks but don’t discard them – they will be perfect to use as anise flavoured garnish. From there cut the fennel in half, each half has a core that you can cut out like a triangle. Then you just slice thinly lengthwise as you would an onion.
The grapefruit can be a little more involved but it’s worth it. Cut the two ends off the grapefruit so it can stand on the cutting board and so you can see where the grapefruit flesh begins and ends. Now cut off the peel downwards in about 5 sections like an orange, it’s ok if you cut a bit deeper into the flesh of the grapefruit, we can use that juice for the dressing. Once the grapefruit is bare, follow the lines and gently cut out the wedges. This really takes away all the struggle with eating a grapefruit and makes it really enjoyable for whoever is eating this salad.
Other than that this salad is easy peasy! the dressing is made from the grapefruit juices, some olive oil, a touch of maple syrup for added sweetness and a pinch of salt. This salad could be made ahead onto plates and refrigerated for easy prep!
2 large grapefruits
1 fennel bulb and stalk
bunch of lettuce – arugula, spring mix or spinach would be nice
Optional balsamic glaze to drizzle on
2 tsp grapefruit zest
Juice from cut of grapefruit peels
1 tsp maple syrup (or any sweetener)
2 tbsp olive oil
pinch of salt
If you don’t have enough grapefruit juice add 1 tbsp of lemon juice or orange juice
As per the instructions above, prepare your produce. Slice the persimmons, remove core of fennel and shave slices, cut grapefruit into skinless wedges. Keep the stalk of the fennel and the grapefruit grinds for zest and excess juices from flesh. Place cold bunches of lettuce on plates, I had arugula but you can use whichever greens you like.
To make the dressing squeeze the grapefruit juices into a mason jar, add olive oil, pinch of salt, tsp of maple syrup and more citrus juice if needed. Shake in mason jar.
Now here is the fun part! evenly distribute the grapefruit wedges, fennel and persimmons on each bunch of lettuce. Time to drizzle of the dressing and garnish with the feathery fennel stalk. As an added bonus you could drizzle some balsamic glaze on top of the salad, but it’s not necessary if you don’t have any.
Serve on cold plates and enjoy!