Baby Fennel, Grapefruit & Almond Salad with Olives, Radishes & Wild Rice

Baby Fennel, Grapefruit & Almond Salad

with Olives, Radishes & Wild Rice

30 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Baby Fennel, Grapefruit & Almond Salad

Cook the rice:
Stainless Steel Strainer
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:
Cook the fennel:
11" PFOA-Free CTX Nonstick Pan
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:
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