Description
If you think salads are boring, this one will change your mind. Bursting with juicy citrus, creamy burrata, and a smoky-sweet caramelized grapefruit dressing, this dish is anything but predictable. It’s a vibrant mix of flavors and textures—peppery arugula, crisp fennel, crunchy pistachios, and tart pomegranate arils, all tied together with a sweet-and-tangy dressing.
The real game-changer here? Caramelizing the grapefruit. Searing the cut side with a little sugar intensifies its sweetness and tames the bitterness, adding a depth of flavor you didn’t know grapefruit had. It also makes your kitchen smell like you know what you’re doing, which is always a plus.
A few things to keep in mind:
- Use a mix of citrus for the best flavor—blood oranges, Cara Cara, tangerines, and mandarins each bring something different to the party.
- Let your burrata sit at room temp for 30 minutes before serving.
- Soak your fennel in ice water if you want it extra crisp and slightly mellowed in flavor.
- Taste and tweak the dressing! A little more honey if it’s too tart, a little more vinegar if it’s too sweet—make it work for your taste buds.
This salad is peak winter produce at its best—bright, refreshing, and just indulgent enough to make you forget you’re eating a salad. It’s fancy enough for company but easy enough for a weeknight. You’ll want to make this one again and again.
Ingredients
CARAMELIZED GRAPEFRUIT DRESSING:
- 1/2 large grapefruit
- 1 to 1-1/2 teaspoons granulated sugar
- 1 teaspoon apple cider, champagne, or white wine vinegar
- 5 tablespoons extra-virgin olive oil
- 2–3 tablespoons honey
- Kosher salt and freshly ground black pepper, to taste
SALAD:
- 4–5 pounds mixed citrus, such as blood oranges, Cara Cara oranges, tangerines, mandarins, etc.
- 1 small fennel bulb, cored, fronds reserved
- 5 ounces arugula
- 2 ounces Castelvetrano olives, pitted, crushed, and torn, optional
- 1/3 cup pistachios, chopped
- 1/3 cup pomegranate arils
- 2 tablespoons each fresh mint and basil, cut into chiffonade
- Reserved fennel fronds, coarsely chopped
- 1–2 balls burrata, at room temperature
- Pomegranate molasses, for drizzling, optional
- Aleppo/silk chili flakes and flaky sea salt, for sprinkling
Instructions
- To make the dressing: Preheat a small stainless-steel skillet over medium heat. Sprinkle the cut side of the grapefruit half with 1 to 1-1/2 teaspoons granulated sugar. Add a small drizzle of olive oil and place the grapefruit cut side down in the skillet. Sear until the grapefruit is warm and the cut side is caramelized, about 3–5 minutes. Set aside to cool slightly.
- In a small mixing bowl, mix 1/4 cup of the grapefruit juice, 1 teaspoon vinegar, 5 tablespoons extra-virgin olive oil, and 2 tablespoons honey. Taste the dressing; it should be sweet and slightly tart. Adjust with more vinegar, olive oil, or honey as needed. Season to taste to kosher salt and freshly ground black pepper.
- For the salad: Cut the top and bottom off 4–5 pounds of mixed citrus; peel using a paring knife or spoon, removing any strings and as much of the pith as possible. Slice into 1/2-inch-thick rounds or use a paring knife to segment, if desired.
- Using a mandoline or sharp knife, very thinly slice 1 small cored fennel bulb (or half of a large one); set aside in a bowl with ice water until ready to use. Drain and dry before using in the salad.
- To assemble: Layer 5 ounces arugula, the sliced citrus and fennel, 2 ounces Castelvetrano olives, 1/3 cup chopped pistachios, 1/3 cup pomegranate arils, 2 tablespoons each fresh mint and basil, and the reserved fennel fronds. Place 1–2 burrata balls on top of salad, using a knife to open. Season with flaky sea salt. Drizzle lightly with the Caramelized Grapefruit Dressing and pomegranate molasses. Sprinkle Aleppo chili flakes and flaky sea salt over top. Serve with any remaining dressing.
- Category: Salads, Vegetarian, Mediterranean-Inspired