Wayne Gisslen

Arugula, Citrus, and Fennel Salad

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 fl oz

Method

  1. Mix the lime juice, orange juice, shallots, ginger, and zest.
  2. Whip in the olive oil to make a vinaigrette.
  3. Add salt to taste.
  4. Peel and section the grapefruit according to the procedure illustrated. You should have about 1 lb (480 g) grapefruit sections.
  5. Cut the fennel bulb in half vertically. Lay the halves on the cutting board, cu

Per serving: Calories, 90; Protein, 1 g; Fat, 7 g (66% cal.); Cholesterol, 0 mg; Carbohydrates, 7 g; Fiber, 2 g; Sodium, 25 mg.