One of my favorites! This salad is the definition of fresh and light. For years I taught this recipe in my cooking classes because it is one of those salads that pleases everyone. It is also a great make ahead when your expecting guests over, simply compose the salads individually in water glasses, cover and refrigerate up to the day before!


  • 4 to 6 servings
  • 1 large red onion thinly sliced
  • 1 large orange, peeled and ends trimmed
  • 1 grapefruit, peeled and ends trimmed
  • 1 large or 2 small fennel bulbs, thinly sliced
  • 1/4 cup extra
  • virgin olive oil
  • Sea salt and freshly ground black pepper
  • 3 tablespoons of Dijon Mustard
  • Thinly shredded basil leaves approx 5 to 6


Soak the thinly sliced onions in cold water for about 15 minutes

Over a bowl place a strainer and hold an orange in the palm of your hand. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the strainer. Repeat with the grapefruit. This is also known as a supreme

Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a seperate salad bowl or directly in the dish you are serving your salad in.

In the bowl with the juice, mix in 3 tablespoons of Dijon mustard, and mix until smooth. Season with salt and pepper, to taste. Slowly stream in the olive oil while whisking to create an emulsion.

Pour the dressing over the salad, sprinkle with the basil and enjoy!

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