Caramelized Ruby Red Grapefruit Salad
Roasted fennel and sugar-caramelized ruby red grapefruit segments tossed with baby arugula and olive oil, fanned with vodka-citrus cured salmon and drizzled with blood orange gastrique.
Ingredients
- 1 each medium bulb fresh fennel
- 1 tbsp olive oil
- 3 each ruby red grapefruit, peeled and cut into segments
- 0.5 cup sugar
- 2 cup baby arugula, packed
- 1 drizzle extra-virgin olive oil
- 1 recipe vodka and citrus cured salmon
- 1 recipe blood orange gastrique
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
Preheat oven to 400°F. Cut fennel in half and remove core. Toss with olive oil, salt, and pepper. Roast in a small pan until golden brown, 1 to 1.5 hours. Cool and thinly slice.
- 2
Pat grapefruit segments dry. Toss in the sugar. Heat a large sauté pan over medium heat. Add grapefruit and cook until caramelized, about 2 minutes per side. Remove and set aside.
- 3
In a mixing bowl, toss arugula and fennel with a drizzle of extra-virgin olive oil. Season with salt and pepper. Add the caramelized grapefruit and toss well.
- 4
Fan out cured salmon slices in the center of each plate. Mound the salad in the center of each plate of salmon. Drizzle gastrique over the entire plate. Garnish with parsley.