Review/Rate this Recipe Save to MyRecipes Rating:

Title: Caramelized Ruby Red Grapefruit Salad
Yield: 1

Ingredients

      1 md bulb fresh fennel
      1 tb olive oil
      1    salt
      1    freshly ground black pepper
      3    ruby red grapefruit; peeled
           -and cut into
      1    ; segments
    1/2 c  sugar
      2 c  baby arugula; washed and
           -patted
      1    ; dry (packed)
      1    drizzle of extra virgin
           -olive oil
      1    recipe vodka and citrus
           -cured salmo; n
      1    recipe blood orange
           -gastrique; recipe follows
      1 tb finely chopped fresh parsley
           - leaves

Instructions

Preheat the oven to 400 degrees.

Cut the fennel in half and remove the core. In a small mixing bowl, toss
the fennel with the oil, salt and pepper. Place in a small roasting pan
and roast until golden brown, about 1 to 1 1/2 hours. Remove and cool.
Using a sharp knife, thinly slice the fennel.

Pat the grapefruit dry with paper towels. In a shallow dish, toss the
grapefruit with the sugar. Heat a large saute pan over medium heat. Add
the grapefruit and cook until the grapefruit is caramelized, about 2
minutes on each side. Remove from the pan and set aside. In a mixing
bowl, toss the arugula and fennel with a drizzle of extra virgin olive
oil. Season with salt and pepper. Add the caramelized grapefruit and
toss well. Fan out the cured salmon in the center of each plate. Mound
some of the salad in the center of each plate of salmon. Drizzle the
gastrique over the entire plate. Garnish with parsley.

Yield: 8 servings

Recipe Courtesy of Emeril Lagasse, 1999

Converted by MC_Buster.

Recipe by: EMERIL LIVE SHOW #EMIC18

Converted by MM_Buster v2.0l.

Reviews