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Baby Fennel and Red Grapefruit Salad

This healthy and refreshing salad is courtesy of chef Chris Bianco.

  • servings: 6

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Ingredients

  • 4 to 6 large red grapefruit, peeled
  • 6 to 8 small heads of fennel, trimmed and thinly sliced crosswise
  • 1/4 cup whole parsley leaves
  • 1 tablespoon extra-virgin olive oil
  • Fleur de sel
  • Freshly ground black pepper
  • 1 teaspoon bee pollen (optional)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.

Source
The Martha Stewart Show, February Winter 2008

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Reviews (2)

  • 28 Sep, 2010

    I tried this salad and wasn't as crazy about it as I thought it would be. It's a very fresh salad, and the flavours went well together, but it's extremely tart. I also found the grapefruit a little overpowering (I did about 70:30 grapefruit/fennel). If you are into that sort of thing, however, you may love it.

  • 24 Feb, 2008

    Wow, even with regular fennel, (wish I had access to baby fennel), and orange this was so simple and absolutely delicious and beautiful. My 8 year old daughter loved it, too. Thank you for such a great recipe.