Name: Fennel, red onion, grapefruit and rocket salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 500 gram (1 pound) rocket (arugula); 1 small_piece (200g) fennel bulb, sliced thinly, fronds reserved; 1 medium_piece (170g) red onion, sliced thinly; 2 medium_piece (700g) ruby red grapefruit, segmented; 1 (130g) lebanese cucumber, cut into ribbons; 1/3 cup small fresh mint leaves, loosely packed; 1 clove garlic, crushed; Red wine vinegar mayonnaise; 1 tablespoon red wine vinegar; 2 tablespoon mayonnaise

Ingredients

500 gram (1 pound) rocket (arugula)

1 small_piece (200g) fennel bulb, sliced thinly, fronds reserved

1 medium_piece (170g) red onion, sliced thinly

2 medium_piece (700g) ruby red grapefruit, segmented

1 (130g) lebanese cucumber, cut into ribbons

1/3 cup small fresh mint leaves, loosely packed

1 clove garlic, crushed

Red wine vinegar mayonnaise

1 tablespoon red wine vinegar

2 tablespoon mayonnaise

Method

1.Make red wine vinegar mayonnaise. Whisk ingredients in small jug until combined, season to taste.

2.Combine rocket, fennel, onion, grapefruit, cucumber and mint on serving platter, drizzle with mayonnaise.

3.Serve salad sprinkled with fennel fronds.

If ruby red grapefruit are unavailable, use orange segments.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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