Best 5 Mixed Greens With Grapefruit Fennel And Parmesan Recipes

**Mixed Greens with Grapefruit, Fennel, and Parmesan: A Refreshing and Flavorful Salad for All Occasions**

Welcome to a culinary journey that combines the vibrant flavors of grapefruit, the aromatic freshness of fennel, the nutty richness of Parmesan cheese, and the crisp texture of mixed greens. This delightful salad is a symphony of flavors and textures that will tantalize your taste buds and leave you feeling refreshed and satisfied. With variations ranging from a simple vinaigrette dressing to a tangy honey-mustard dressing and a creamy avocado dressing, this recipe offers options to suit every palate. Whether you're looking for a light and healthy lunch, a refreshing side dish for your next dinner party, or a flavorful addition to your weekly meal prep, this mixed greens salad is sure to impress. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the beauty of fresh, seasonal ingredients.

Here are our top 5 tried and tested recipes!

PINK GRAPEFRUIT, FENNEL, AND PARMESAN SALAD

Pink Grapefruit, Fennel, and Parmesan Salad image

Categories Salad Cheese Citrus Vegetable No-Cook Vegetarian Quick & Easy Vinegar Grapefruit Fennel Winter Endive Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons Champagne vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
1 head of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink grapefruits, sectioned
1 ounce Parmesan cheese, shaved with vegetable peeler

Steps:

Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

FENNEL AND GREENS SALAD

Fennel and Greens Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup fresh orange juice (1 orange)
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon minced red onion or shallot
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb)
1 cup thinly sliced breakfast radishes
2 oranges, cut into supremes
1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
1/2 cup roughly chopped roasted, salted pistachios
1/4 cup roughly chopped pitted Castelvetrano olives
Kosher salt and freshly ground black pepper

Steps:

For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN

Mixed Greens with Grapefruit, Fennel, and Parmesan image

Categories Salad Leafy Green Side No-Cook Quick & Easy Parmesan Grapefruit Fennel Arugula Radish Watercress Lettuce Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

For the dressing
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons fresh grapefruit juice
3 tablespoons white-wine vinegar
1 1/2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/3 cup minced fresh parsley leaves (preferably flat-leafed)
8 cups coarsely shredded romaine, rinsed and spun dry
3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
1 cup thinly sliced radishes
3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

Steps:

Make the dressing:
In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

ROASTED FENNEL WITH PARMESAN

Roasted Fennel with Parmesan image

Provided by Ina Garten

Categories side-dish

Time 1h8m

Yield 3 servings

Number Of Ingredients 5

Ingredients

2 large fennel bulbs
1/4 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan shavings

Steps:

Preheat the oven to 400 degrees F.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD

Fresh Herb, Grapefruit, and Fennel Salad image

Provided by Gabrielle Hamilton

Categories Salad Herb Appetizer Side Christmas Vegetarian Quick & Easy Low Cal High Fiber Dinner Grapefruit Mint Fennel Healthy Low Cholesterol Vegan Christmas Eve Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 large ruby-red grapefruit or 3 blood oranges
2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
1 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
Extra-virgin olive oil
Sea salt flakes

Steps:

Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

Tips:

For the best flavor, use fresh, ripe grapefruit and fennel. Look for grapefruit that is heavy for its size and has smooth, unblemished skin. Fennel bulbs should be firm and white, with no brown spots or bruises.
If you don't have a mandoline, you can use a sharp knife to thinly slice the grapefruit and fennel. Just be careful to slice them evenly so that they cook evenly.
You can add other ingredients to this salad to taste, such as chopped walnuts, crumbled blue cheese, or a drizzle of honey.
This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.

Conclusion:

This Mixed Greens with Grapefruit, Fennel, and Parmesan is a refreshing and flavorful salad that is perfect for any occasion. It is light and healthy, yet still satisfying. The combination of sweet grapefruit, crunchy fennel, and salty Parmesan cheese is simply delicious. So next time you are looking for a new salad recipe to try, give this one a try. You won't be disappointed!