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Crunchy cos and fennel salad with red grapefruit dressing

  • 0:20 Prep
  • 8 Servings


  • 2 cos lettuce hearts, leaves roughly chopped
  • 1 continental cucumber, thinly sliced
  • 1 bunch radishes, trimmed, thinly sliced
  • 1 fennel bulb, trimmed, thinly sliced
  • 2 tablespoons fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 2 tablespoons fresh dill sprigs

Red grapefruit dressing

  • 1 large ruby red grapefruit
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon caster sugar


  • 1
    Make Red grapefruit dressing Remove peel and white pith from grapefruit. Working over a bowl to catch excess juice, use a small knife to cut down either side of the membrane to release segments. Squeeze excess juice from membrane into bowl. Finely chop segments and add to bowl with juice (see note). Add oil and sugar to bowl. Season with salt and pepper. Whisk with a fork to combine.
  • 2
    Toss lettuce, cucumber, radish, fennel, mint, coriander and dill in a large bowl. Arrange on a serving plate. Drizzle with dressing. Serve immediately.

Source: taste.com.au


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