This dish celebrates seasonal produce.
New York City–based recipe developer Jenny Huang never tires of the flavor combination of citrus and fennel. They star in this hearty salad, along with beans, fragrant mint, and basil. The dish takes just 15 minutes to put together, and would make a filling weekday lunch or an excellent side dish for grilled chicken.
Ingredients
Directions
Step 1
Juice ¼ of the grapefruit into a small bowl, segment the rest. Set aside.
Step 2
Separate the stalks and fronds from the fennel bulb. Thinly slice the stalks and roughly chop the fronds. Place in a large bowl. Cut fennel bulbs in half and thinly slice with a knife or mandoline.
Step 3
Add the bulbs to the bowl with the fronds and stalks along with basil, mint, and grapefruit segments. Stir to combine, then add in the grapefruit juice and ¼ teaspoon salt, mix. Allow to sit for 5 minutes. Then, stir in the beans, ¼ teaspoon more salt, sambal, and ¼ cup oil. Serve immediately.
Photography and styling by Jenny Huang.