Baby Fennel and Red Grapefruit Salad
Martha and chef Chris Bianco prepare a tasty baby fennel and red grapefruit salad.
Baby Fennel and Red Grapefruit Salad
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Baby Fennel and Red Grapefruit Salad
Martha and chef Chris Bianco prepare a tasty baby fennel and red grapefruit...
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The Martha Stewart Show, February Winter 2008
- Yield Serves 4 to 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
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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.
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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.
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Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.
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.
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.