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Baby Fennel, Grapefruit & Almond Salad Fill 1 Created with Sketch.

with Olives, Radishes & Wild Rice

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re serving up a delightful spring salad, complete with baby fennel and baby kale. Baby fennel (or fennel harvested young) undergoes a delicious transformation when cooked. Browning the halved bulbs and stems caramelizes them slightly, making the fennel’s herbaceous, anise-like flavor more complex, but still delicate. The small but hearty leaves of the baby kale soften quickly alongside the fennel, adding earthy flavor and another dash of green to the dish.

fresh
ingredients
Baby Fennel, Grapefruit & Almond Salad with Olives, Radishes & Wild Rice
Title
  • ½ cup Wild Rice
  • 6 Baby Fennel Bulbs
  • 3 oz Baby Kale
  • 3 oz Radishes
  • 1 Grapefruit
  • 2 oz Kalamata Olives
  • 1 Shallot
  • ½ cup Crumbled Feta Cheese
  • ¼ cup Sliced Almonds
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Pick off the fennel fronds (the green, thread-like tops of the plant); place in a bowl. Trim off and discard the very ends of the fennel bulbs; cut the fennel in half lengthwise. Trim off and discard the root ends of the radishes; thinly slice the radishes into rounds. Cut off and discard the peel and pith of the grapefruit; medium dice the grapefruit. Peel and thinly slice the shallot; place in a bowl with the grapefruit and toss to combine. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives.

Cook the fennel:
3 Cook the fennel:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel, cut sides down first. Cook 4 to 6 minutes, or until browned. Flip the fennel and add ½ cup of water; season with salt and pepper. Cook 4 to 6 minutes, or until the water has evaporated and the fennel is tender.

Add the kale:
4 Add the kale:

Add the kale to the pan of fennel. Cook, stirring occasionally, 1 to 2 minutes, or until softened; season with salt and pepper to taste. Transfer to the pot of cooked rice.

Finish the salad:
5 Finish the salad:

Add the radishes, almonds, olives and shallot-grapefruit mixture to the pot of cooked rice and vegetables; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished salad between 2 bowls. Garnish with the fennel fronds and feta cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the rice:

Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Pick off the fennel fronds (the green, thread-like tops of the plant); place in a bowl. Trim off and discard the very ends of the fennel bulbs; cut the fennel in half lengthwise. Trim off and discard the root ends of the radishes; thinly slice the radishes into rounds. Cut off and discard the peel and pith of the grapefruit; medium dice the grapefruit. Peel and thinly slice the shallot; place in a bowl with the grapefruit and toss to combine. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives.

Prepare the ingredients:
3 Cook the fennel:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel, cut sides down first. Cook 4 to 6 minutes, or until browned. Flip the fennel and add ½ cup of water; season with salt and pepper. Cook 4 to 6 minutes, or until the water has evaporated and the fennel is tender.

4 Add the kale:

Add the kale to the pan of fennel. Cook, stirring occasionally, 1 to 2 minutes, or until softened; season with salt and pepper to taste. Transfer to the pot of cooked rice.

Add the kale:
Finish the salad:
5 Finish the salad:

Add the radishes, almonds, olives and shallot-grapefruit mixture to the pot of cooked rice and vegetables; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished salad between 2 bowls. Garnish with the fennel fronds and feta cheese. Enjoy!

Plate your dish: