Baby Fennel, Grapefruit & Almond Salad

with Olives, Radishes & Wild Rice

30 MIN

2 Servings

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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

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

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.

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.

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.