Name: Fennel and ruby red grapefruit salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 (700g) ruby red grapefruit; 1 medium_piece (300g) fennel bulb, trimmed, sliced thinly; 2 (300g) stalks celery, trimmed, sliced thinly; 1 cup fresh flat-leaf parsley leaves, loosely packed; 1/4 cup (25g) roasted walnut halves; white balsamic vinaigrette; 1/4 cup (60ml) olive oil; 1 tablespoon white balsamic vinegar

Ingredients

2 (700g) ruby red grapefruit

1 medium_piece (300g) fennel bulb, trimmed, sliced thinly

2 (300g) stalks celery, trimmed, sliced thinly

1 cup fresh flat-leaf parsley leaves, loosely packed

1/4 cup (25g) roasted walnut halves

white balsamic vinaigrette

1/4 cup (60ml) olive oil

1 tablespoon white balsamic vinegar

Method

1.Segment grapefruit over small bowl reserve tablespoons juice for vinaigrette.

2.Make white balsamic vinaigrette. Combine oil, vinegar and reserved juice in screw-top jar, shake well.

3.Combine grapefruit, vinaigrette and remaining ingredients in medium serving bowl.

White balsamic vinegar (also known as balsamic white condiment) is a clear and lighter version of balsamic vinegar, it has a fresh, sweet clean taste and is available from major supermarkets and delicatessens.
Note

Woman's Weekly Food

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Ingredients

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