Last Updated on January 13, 2020 by Chef Mireille
Fennel Grapefruit Salad with Beets – This salad is the perfect summer salad. The Grapefruit Vinaigrette really puts it over the top and the salty pancetta!
Amy’s Bread is an artisinal bread chain here in NYC that makes some of the most amazing breads. In addition to breads, you can also purchase cookies, muffins, sandwiches and a variety of other snacks. I was in Chelsea Market and stopped by for a snack and picked up one of their mini loaves made with pancetta and black pepper and used it to make the croutons for this salad. You can substitute any bread you prefer.
I am so lucky to live in NYC and have the entire food world at my fingertips. We have many places that are a food lover’s paradise and one of those places is Chelsea Market. Chelsea Market is a indoor mall that runs one entire West-East block in NYC. (if you’ve ever been to NYC, these are the very long cross town blocks – the equivalent of about 4 of the north-south blocks). It’s full of food stalls where you can grab a snack or even sit down and have a meal. It also happens to be the building where the Food Network offices/studio are located upstairs. In addition, there are a number of food supply stores selling everything from seafood, dairy products, fruits and vegetables, fresh pastas, spices, teas, nuts and so much more. There are also kitchen supply stores like Bowery Kitchen where you can purchase knives, chef wear, bakeware and a variety of kitchen gadgets and utensils. If you do make it to NYC and are a foodie or maybe you live here and just never visited, here are some stores in Chelsea Market not to miss:
- Bowery Kitchen – kitchen utensils and bakeware. Also Wednesdays and Saturdays, there is a woman out front who will sharpen your knifes for about $8/knife depending on how dull the blade is.
- Manhattan Fruit Exchange – large variety of fruits and vegetables from all over the world as well as artisinial cheeses, pastas, spices and canned products.
- Buon Italia – an Italian gourmet shop for fresh and dried pastas, cured meats, large cheese selection, bottled products, grains, sweets and many other European products. You can also find fresh yeast here.
- Spices and Tease – artisinal tea blends, spices and spice blends from around the world like Ethiopian Berber or Za’atar
- The Nut Box – nuts, dried fruits, snack foods and grains
- Imports from Marrakesh – a Morroccan shop where you can purchase hand made products like clothes, bags as well as tea glasses and other kitchen stuff like tagines, etc.
Now let’s get to today’s recipe. The vinaigrette recipe is taken from a cookbook I have called Best of the Best. It is published every year and is a compilation of the best recipes from the best cookbooks of that year. Mine is the 1998 edition. It was given to me as a housewarming gift about 13 years ago when I purchased my apartment and this is the first time I am using it, although it has many recipes I have market to try. Every time I open the book to use it, I am always lacking an ingredient or two to make the recipes that interest me. Even this recipe, I had to make a few minor substitutions. In the book, it is simply tossed with some curly endive and gruyere croutons. I paired it with the salad below I created.
This recipe was adapted from is Martha Stewart’s Healthy Quick Cook.
How to Supreme Citrus Fruits
Before I get to the recipe, I wanted to talk a little about supreme. Supreme is a culinary term you may or may not have heard of before. It is usually used in referenced to citrus fruits. It is the process of removing the skin, pith and membranes from fruit and just retaining the fleshy fruit part. To supreme a fruit, first cut off a little bit off of each end. Now using a sharp paring or serrated knife, remove all of the skin and white pith. The next step is to go in between the membranes and remove the flesh so that you are able to remove in tact segments. You’ll get a little practice as my recipe below includes grapefruit supremes.
IN THE MAKING
Surprisingly, this Fennel Grapefruit Salad with Beets is the second recipe I’ve done using similar ingredients. I actually made this salad a few weeks ago and then when putting together a dynamic Recipe Index for this blog where you can now easily search for recipes by either course or culture, I discovered I had a similar salad also using beets, fennel and a grapefruit vinaigrette. However, this version is a classier, more gourmet version and this vinaigrette has a different flavor profile, so I decided to post it anyway.
Fennel Grapefruit Salad with Beets
- 1 fennel bulb
- 3 oz. pancetta cut into small dice (Italian bacon)
- 4 oz. smoked mozzarella diced
- 10 basil leaves chiffonade
- 2 beets about 1lb.
- 3 sprigs of tarragon leaves
- 1 grapefruit cut into supremes
- 1 mini loaf Amy's Bread pancetta & black pepper weighing about 4 1/2 oz. - any bread can be susbstituted
- 2 tablespoons olive oil
- salt and black pepper to taste
- Vinaigrette Ingredients:
- 1 tablespoon lime juice original recipe used lemon juice
- 1 teaspoon red wine vinegar original recipe used white wine vinegar
- 1 tablespoon honey
- 1/2 cup grapefruit juice juice from 2 grapefruits
- 2 tablespoons herb infused olive oil original recipe used canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- To make the vinaigrette, whisk lime juice, vinegar, grapefruit juice, honey, salt and pepper in a bowl. While whisking constantly, slowly drizzle in the olive oil.
- Place beets in an oven safe dish tossed with 1 tablespoon of the olive oil and the tarragon. Cover with aluminum foil and roast for 2 hours, until tender. Let cool and peel the beets. Slice the beets.
- Thinly slice the fennel.
- Fry the pancetta until golden brown and crispy. Drain.
- Preheat oven to 350 F.
- To make the croutons, chop the mini loaf. Toss with the remaining tablespoon of olive oil, salt and pepper.
- Place in oven and toast for 15 minutes, until crispy.
- Toss the fennel, basil, grapefruit, pancetta and mozzarella with the vinaigrette. Leave for at least 10 minutes to let the foods absorb the flavors of the vinaigrette.
- To plate, place sliced beets on the bottom.
- Add tossed fennel, etc. on top. Garnish with the croutons.
If you love how these ingredients pair with each other as much as I do, you can see the previous version I did here.
This salad is perfect to serve as a first course for a dinner party or for a romantic dinner with that special someone!
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
This post is for the CC Challenge of the month
…linking to Souper Sundays