Fennel & Grapefruit Salad

Featuring Paul Newman’s Own® Classic Dressing

Makes 6 to 8 servings


2 large fennel bulbs
2 ruby red grapefruits
3 bunches fresh arugula
1/2 cup (125 mL) Paul Newman’s Own Classic Dressing
1/2 cup black olives, pitted
Cracked black pepper to taste
Ground sea salt to taste


1. Trim and halve fennel bulbs. Cut paper thin with a sharp knife or mandolin.

2. Stand grapefruits up on a cut end on work surface. Using a flexible boning knife (or a paring knife), cut off the skin, pith and membranes so that flesh of grapefruit is showing; start at the top of the grapefruit and work your way down to the bottom. Slice peeled grapefruit into segments.

3. Stem, wash and dry arugula.

4. In a large bowl toss arugula with Paul Newman’s Own Classic Dressing until coated and then add fennel, grapefruit and olives. Season with salt and pepper and toss again. Serve.

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