One for the Table: Fennel and Grapefruit Salad with Wheat Berries
2 tablespoons grapefruit juice
1 tablespoon white balsamic vinegar
1/4 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
fine sea salt
freshly ground black pepper
1 medium fennel bulb, thinly sliced with fronds reserved
1 cup cooked wheat berries
1 large red grapefruit, supremed
1/4 cup chopped mint
1/4 cup chopped cilantro
1/2 cup pomegranate seeds
In a large bowl, whisk together grapefruit juice, vinegar, mustard and olive oil. Season with salt and pepper. Add sliced fennel, wheat berries, chopped herbs and half the pomegranate seeds. Season with salt and pepper. Toss to coat. Transfer salad to serving bowl or divide among plates. Nestle grapefruit segments into salad. Top with remaining pomegranate seeds and reserved fennel fronds. Yield: 4 appetizer or side dish servings.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com.)
