Fennel + Grapefruit Salad
Image: Fennel and Grapefruit Salad by Josh Sharkey, inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account(s), linked below.
Fennel and Grapefruit Salad with Garam Masala & Candied Ginger
by Josh Sharkey
Chef Floyd's impact on the collective culinary community's ability to understand, appreciate, and utilize spices is something that we will all see for generations to come here in the States. Every time I break out my spice grinder or begin slowly individually toasting spices, a smile and sense of joy comes over me as I reminisce on all that I learned and was able to experience in Chef's kitchen.
This dish reminds me so much of how chef Floyd approached his cuisine—always using the best produce at peak season and finding the right balance of spices handled carefully to not only add another depth of flavor to the dish, but simultaneously highlight the amazing local vegetables we would find at the market.
For this simple but surprisingly flavor-packed salad, the warm spices of Garam Masala highlight the floral, aromatic notes of the fennel. It’s the perfect accompaniment to juicy grapefruit segments. The candied ginger cools down the spices and balances the tartness of the grapefruit.
Visit Josh at GetMeez.com and on Instagram.
SERVES: 4-6
INGREDIENTS, salad:
1 fennel bulb, trimmed, stems removed, and shaved thin on a mandolin — fronds reserved
4 red grapefruits, segmented — juice reserved
1/3 cup crystalized ginger, sliced thin
12 mint leaves, torn (chocolate mint if you can get it)
INGREDIENTS, dressing:
2 Tbsp grapefruit juice from reserved segments
1 Tbsp fig vinegar or quality red wine vinegar
2 1/2 Tbsp extra virgin olive oil
sea salt, to taste
1 tsp FC + B&B Garam Masala
DIRECTIONS:
Prepare the grapefruit segments: Peel the grapefruit's outer pith with a serrated knife. Separate each segment using a v cut to wedge out each segment. Squeeze and reserve the juice.
Slice the candied ginger into thin strips and reserve.
Just before serving, use a mandolin to slice the fennel bulb into 1/16-inch slices.
Place in large bowl. Add the grapefruit segments and the candied ginger.
Tear the mint leaves into the mixture, then finely chop the fennel fronds and add.
Season with salt to taste and add the oil, vinegar, and grapefruit juice.
Divide salad onto 4 plates, gently piling high in the center.
Just before serving, sprinkle a generous amount of the garam masala over the salad.
Serve immediately
