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Ingredientes
- 1 med Fresh fennel bulb
- 1 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3 x Ruby red grapefruit peeled, and cut into segments
- 1/2 c. Sugar
- 2 c. Baby arugula - (packed) washed, patted dry Drizzle of extra-virgin extra virgin olive oil
- 1 x recipe Citrus And Vodka Cured Salmon see * Note
- 1 x recipe Blood Orange Gastrique see * Note
- 1 Tbsp. Finely-minced fresh parsley leaves
Direcciones
- 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 till golden, about 1 to 1 1/2 hrs. Remove and cold. 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/fry pan over medium heat. Add in the grapefruit and cook till the grapefruit is caramelized, about 2 min 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 extra virgin olive oil. Season with salt and pepper. Add in the caramelized grapefruit and toss well.
- Fan out the Citrus And Vodka Cured Salmon in the center of each plate. Mound some of the salad in the center of each plate of salmon. Drizzle the Blood Orange Gastrique over the entire plate. Garnish with parsley.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 8 servings | |
| Calories 56 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 101mg | 3% |
| Total Carbs 14.17g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.55g | 8% |
| Protein 0.35g | 1% |
