This recipe is, to me, the best of seasonal fare in these early days of Spring. Citrus is still at its best, the fennel bulbs are small and flavourful, and the organically grown pea shoots are just beginning to hit the market stalls. It also proves that grapefruits are not just a breakfast food! Combined with the fennel, this starter salad adds a level of sophistication and surprise to the starter course. Feel free to play with the quantities and build the salad out to your own liking. I have given the proportions for a family style platter and given a photographic example of an individual portion. If you want to bulk it up you can always add baby greens for a larger bed or swap out the pea shoots for watercress or other savoury shoot.
- 3 ruby red grapefruits
- 1-2 blood oranges
- 1 pack pea shoots, long stems snipped
- 1 small bulb fennel, cut into fine julienne
- 1/4 cup champagne vinegar
- 2 tbsp. freshly squeezed lemon juice
- 2 tsp. Dijon mustard
- 1 tsp. honey
- 3/4 cup olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
To make the vinaigrette, add all ingredients except olive oil together and mix together well. Slowly add the olive oil in a steady stream, whisking constantly to emulsify.
To make the salad, combine ingredients, toss with just enough vinaigrette to cover, and serve either on a family style platter or on individual plates.