Grapefruit-and-Escarole Salad Recipe

Name: Grapefruit-and-Escarole Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoon fennel seeds, lightly crushed; 1/2 cup fresh lemon juice; 1/4 cup honey; 1 cup extra-virgin olive oil; 1/4 cup minced shallots; 2 teaspoons minced rosemary; Kosher salt; Pepper; 3 Ruby Red grapefruits; 1 fennel bulbcored, halved lengthwise and very thinly sliced; 1 head of escarole, white and light green leaves only, chopped; 1 cup basil leaves, chopped; 1/2 cup pomegranate seeds; 6 ounces bloomy rind goat cheese, cut into small pieces; 3/4 cup walnuts, toasted and coarsely chopped

Servings: persons

2 tablespoon fennel seeds, lightly crushed
1/2 cup fresh lemon juice
1/4 cup honey
1 cup extra-virgin olive oil
1/4 cup minced shallots
2 teaspoons minced rosemary
Kosher salt
Pepper
3 Ruby Red grapefruits
1 fennel bulbcored, halved lengthwise and very thinly sliced
1 head of escarole, white and light green leaves only, chopped
1 cup basil leaves, chopped
1/2 cup pomegranate seeds
6 ounces bloomy rind goat cheese, cut into small pieces
3/4 cup walnuts, toasted and coarsely chopped

1
In a skillet, toast the fennel seeds over moderate heat, stirring, for 2 minutes.
2
Add the lemon juice and cook over moderate heat until reduced by half, 5 minutes.
3
Whisk in the honey.
4
Remove from the heat.
5
Slowly whisk in the oil until combined.
6
Stir in the shallots and rosemary and season with salt and pepper.
7
Using a sharp knife, remove the skin and white pith from the grapefruits.
8
Working over a large bowl, cut in between the membranes to release the sections; discard the membranes.
9
Add the sliced fennel, escarole, basil and 1 cup of the fennel dressing, season with salt and pepper and toss.
10
Mound the salad on plates and top with the pomegranate seeds, goat cheese and walnuts.
11
Serve the remaining dressing on the side.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoon fennel seeds, lightly crushed, 1/2 cup fresh lemon juice, 1/4 cup honey, 1 cup extra-virgin olive oil, and more.

Yes, Grapefruit-and-Escarole Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grapefruit-and-Escarole Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions