Halved grapefruits sprinkled with sugar offer a fresh and bright counterpoint to the indulgent breakfast dishes served at Jewish delicatessens. Here, the classic morning side dish is transformed into a gorgeous, brunch-friendly salad with fresh mint, fennel, and hazelnuts.
This recipe is part of a gorgeous Jewish deli breakfast spread, For the full article, go here. —Leah Koenig
medium fennel bulb, quartered, cored, and thinly sliced
small shallot, finely chopped
freshly squeezed lemon juice
extra-virgin olive oil
Kosher salt and freshly ground black pepper
Add the hazelnuts to a small saute pan set over medium heat. Cook, shaking the pan often, until hazelnuts are lightly browned and fragrant, 5 to 7 minutes. Remove from heat and let cool. Roughly chop and set aside.
Place the grapefruit segments into a small bowl, sprinkle with sugar, and gently toss to coat.
Add the arugula, mint leaves, fennel, shallot, sugared grapefruit segments, and toasted hazelnuts to a large, wide serving bowl. Drizzle salad with the lemon juice and olive oil, and sprinkle with salt and pepper to taste. Gently toss to coat the salad with dressing. Taste and add more salt and pepper, if desired. Serve immediately.