Fruit Salad with Fennel, Watercress, and Smoked Salt Recipe

Fruit Salad with Fennel, Watercress, and Smoked Salt Recipe

  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon smoked or flaky sea salt
  • 1/4 small honeydew melon, rind removed, very thinly sliced
  • 1 pluot or plum, sliced into thin wedges
  • 1/2 cup halved pitted fresh cherries
  • 1/2 cup unseasoned rice vinegar
  • 1/2 small fennel bulb, thinly sliced
  • 1 cup torn frisée
  • 1 cup trimmed watercress
  • 2 medium ruby red grapefruits, peel and white pith removed, flesh sliced into 1/4″-thick rounds
  • Smoked or flaky sea salt
  • Freshly ground black pepper
  1. Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
  2. Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10–15 minutes; drain.
  3. Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.
  4. Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.
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