Name: Fennel, red onion, grapefruit and rocket salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 500 gram (1 pound) rocket (arugula); 1 small_piece (200g) fennel bulb, sliced thinly, fronds reserved; 1 medium_piece (170g) red onion, sliced thinly; 2 medium_piece (700g) ruby red grapefruit, segmented; 1 (130g) lebanese cucumber, cut into ribbons; 1/3 cup small fresh mint leaves, loosely packed; 1 clove garlic, crushed; Red wine vinegar mayonnaise; 1 tablespoon red wine vinegar; 2 tablespoon mayonnaise

Ingredients

500 gram (1 pound) rocket (arugula)

1 small_piece (200g) fennel bulb, sliced thinly, fronds reserved

1 medium_piece (170g) red onion, sliced thinly

2 medium_piece (700g) ruby red grapefruit, segmented

1 (130g) lebanese cucumber, cut into ribbons

1/3 cup small fresh mint leaves, loosely packed

1 clove garlic, crushed

Red wine vinegar mayonnaise

1 tablespoon red wine vinegar

2 tablespoon mayonnaise

Method

1.Make red wine vinegar mayonnaise. Whisk ingredients in small jug until combined, season to taste.

2.Combine rocket, fennel, onion, grapefruit, cucumber and mint on serving platter, drizzle with mayonnaise.

3.Serve salad sprinkled with fennel fronds.

If ruby red grapefruit are unavailable, use orange segments.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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