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Fennel And Grapefruit Salad

salads

1/4 cup light mayonnaise
2 tablespoons grapefruit juice
4 teaspoons sweet mustard
4 teaspoons red wine vinegar
1/4 teaspoon (each) salt and pepper
1/4 cup olive oil
1 head Boston lettuce
1 bunch watercress; tough stems removed
1 bulb fennel
3 small grapefruit; peeled and sectioned
1/2 cup sliced radishes

In bowl, whisk together mayonnaise, grapefruit juice, mustard, vinegar, salt and pepper; whisk in oil. Transfer to spout bottle or sealed jar. (Can be refrigerated for up to 24 hours; shake to use.) Tear lettuce into pieces; arrange on platter. Layer watercress over top. Cut top end off fennel and cut lengthwise into quarters; core and cut lengthwise into thin strips. Scatter over greens. Drizzle with dressing. Arrange grapefruit and radishes over top.

Contributor: Canadian Living - December, 1998

Yield: 6 to 8 servings

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