Today is day 6 of detox, and I have had no cake or booze all week.
Do I feel better? Not really, but I have lost the 3 lbs. of holiday flab that I gained, so it was worth it.
If you can't beat 'em, join 'em.
I am referring to winter produce or lack there of.
I have been doing my best with clementines this lean winter, and now I am on to tackling the Ruby Red Grapefruit.
Not a big fan, but I know they are super healthy, so I will force myself to make a salad with them.
Leave it to Martha to come up with this lovely salad with toasted fennel seeds.
(if you don't want to toast and grind the seeds, you can substitute ground fennel, like I did!).
Fennel and Grapefruit just belong together.
Salad (recipe courtesy of Martha Stewart):
3 ruby-red grapefruit (I used one large grapefruit)
1/4 teaspoon whole fennel seeds
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small red onion (I used 1/4 of a red onion)
1 small fennel bulb
8 ounces baby spinach or watercress
Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.
Enjoy! I did.