arugula, fennel, grapefruit + pine nuts salad

arugula grapefruit saladFor my dinner party last weekend I wanted a light salad course — something easy to assemble, but also healthy and refreshing — to come before the main course (cioppino, a fish stew), so I came up with this combination. Massaging the arugula in olive oil and lemon takes the bite out of it and also gives it a nice, smooth texture. Besides: what’s cooking without getting your hands a little dirty?

Since I was busy prepping the stew, I didn’t have time to toast the pine nuts, but I bet that would add a lot more flavor. I’d also shave the fennel next time, instead of chopping — so I’m moving that good ‘ol mandoline┬áback to the top of my TV Dinner shopping list.

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