Baby Fennel and Red Grapefruit Salad
Martha and chef Chris Bianco prepare a tasty baby fennel and red grapefruit salad.
Using a serrated knife, cut grapefruit into 4 sections, setting tough centers aside. Cut each section in half crosswise and add to a large bowl along with sliced fennel and parsley.
Squeeze juice from reserved grapefruit centers over grapefruit, fennel, and parsley. Drizzle with olive oil and season with fleur de sel and pepper. Gently toss to combine.
Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.