Grapefruit, Fennel and Radish Salad

Kitchen Tested
  • Yield 4 servings

A quick and impressive appetizer. Serve over a bed of greens if you wish.


1 small bulb fennel, trimmed and triangular core and thinly sliced top to bottom
6 radishes, trimmed and thinly sliced
1 ruby red grapefruit, peeled and sectioned*
4 fresh basil leaves, minced
1/4 cup dried cranberries
1 tablespoon chopped walnuts
1 tablespoon extra-virgin olive oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon honey
pinch cayenne pepper
pinch kosher salt


  1. Toss all ingredients together in a nonreactive medium bowl and serve.

Note:  To cut the grapefruit into sections, remove the skin and pith by cutting it away in strips from top to bottom with a sharp knife. Then holding the grapefruit in your hand, use a small paring knife to cut between the thin membrane walls of the sections and allow the small wedges of fruit to drop into a bowl.



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