Fennel and Grapefruit Salad

 

Fennel and grapefruit salad is made with fennel, red onions, and black olives tossed in a lemon vinaigrette then topped with pink grapefruit to add a bit of tart and acidity that balances the flavors.
 
It's so delicious, your senses will come alive!  A wonderful and timeless salad that can be prepared all year round!
 
Fennel, was previously found and used as a winter vegetable, but can now be found in all seasons.
 
It has a mild anise-like flavor, but with a sweeter taste to it.  Fennel also known as "Anise" is very popular in Italy and it is sometimes served after a meal to help with digestion.  We Italians call it "finocchio." 
 
Fennel, raw is very refreshing to eat alone.  It can be served as a snack, or mixed with a medley of raw vegetables.  You can cook, saute and even bake it.  We enjoy eating it raw chopped in a our green salads.  


A refreshing fennel salad recipe, we think you'll enjoy!   
 
 
Here's a Tip:   Make this one day in advance, allowing it to marinate overnight, and you'll find it tastes even better the next day!
 
 
 
Fennel and Grapefruit Salad
  • one fennel bulb - trimmed and thinly sliced
  • one small red onion - thinly sliced
  • one pink grapefruit 
  • one lemon juiced
  • 3 Tbsp. extra-virgin olive oil
  • handful pitted black olives- sliced
  • sea salt and fresh cracked pepper to taste

Rinse fennel bulb. Trim and discard ends, reserve some of its grass to garnish.   
 
Cut and discard the cord.
Cut crosswise into 1/4 inch or less. Cut fennel as thinly as possible.
Cut Grapefruit in half. 
Using a sharp knife, remove pieces of grapefruit and discard all seeds. Set aside.
Scatter fennel, red onions and black olives in a deep serving platter. 
 
Drizzle olive oil and lemon juice. Toss until well combined. Add salt and pepper to taste.
Mix again.  Allow fennel salad to marinate, chill for about 1 to 2 hours before serving.  Lastly, toss in the grapefruit and serve.  

Serves 6 to 8
 
 
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We hope you all had a wonderful Mother's Day this past weekend! My sister Liz flew in for my daughter's college graduation and the weather was perfect, making the entire weekend memorable.
It's been a busy month for us with so many festivities and family events to come. 
We plan to post new recipes in the coming weeks. In the meantime, have a great weekend!
Thanks for stopping by!
 
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