Friends round? Get your host on. Cue our new collab series with @mannsgotmuch from Mann’s Got Munch. Tasty, no-frills recipes - all ready in under 20 minutes. Spend less time sweating over the stove. And more catching up.
Episode 2 is all about Paloma. Bank holiday BBQ on the cards? Picnic in the park? Take this salad (and a few Palomas) with you.
This salad ticks all the boxes. Crunchy from the iced veg and nuts. Punchy from the dressing. Creamy and salty from the feta. Perfect on its own. Or a tasty side for grilled fish or meat.
Find us a better pairing for zesty Paloma.
MOTH RECIPE
MOTH X MANN’S GOT MUNCH
EPISODE 2
MAY 21 2024
DINNER'S IN 20
CRUNCHY, PUNCHY, SALTY
GRAPEFRUIT FENNEL SALAD WITH DILL MUSTARD DRESSING
Total Time: 15- 20 Minutes
Serves 2 as main. Or 4 as a side
You'll need:
→ 2 shallots
→ 2 lemons
→ 1-2 pink grapefruits
→ 1 large fennel
→ 1 large head of radicchio. Or your favorite salad leaves
→ 1 clove garlic, minced
→ 1 tsp Dijon mustard
→ 1 tsp wholegrain mustard
→ 1 tbsp honey
→ 1 tbsp white wine vinegar
→ 25g dill, finely chopped. Plus more for garnish
→ 50g toasted pine nuts
→ 200g feta
→ Salt
→ Olive Oil
To serve Paloma:
→ Grapefruit wedges
→ Rosemary sprigs
→ Ice
METHOD
Step 1
- For the quick pickled shallots: peel and thinly slice the shallots. Add to a small bowl. Squeeze over the juice of one lemon and half a tsp salt. Mix well, set aside.
Step 2
- Peel and segment your grapefruit, then set aside.
Step 3
- Finely slice the fennel. Break up the salad leaves. Wash and add to ice water until ready to serve. This makes them extra crunchy.
Step 4
- To a large salad bowl add: minced garlic, Dijon mustard, wholegrain mustard, honey, white wine vinegar, the zest and juice of one lemon. Mix well. Then stream in around 50 ml of olive oil until it is emulsified. Mix in the chopped dill. Season with plenty of salt. This is your dressing.
Step 5
- Remove the salad from the ice water and drain thoroughly. Add to the dressing. Toss until evenly coated.
Step 6
- Time to assemble. Transfer the dressed fennel salad to a large serving platter. Scatter over the pickled shallots, the grapefruit segments, toasted pine nuts and crumble over feta. Pour over any dressing left in the bowl. Add a little drizzle of olive oil, salt and dill to finish.
Step 7
- Enjoy on its own or with any grilled fish or meat. Serve with ice-cold Palomas. Get stuck in.
TO SERVE YOUR PALOMA
CHILL
- The chillier the better
POUR
- Into a highball, with lots (and lots) of ice
GARNISH
- Add a grapefruit garnish and rosemary sprigs. Now we’re all starry-eyed
