New This Month

Baby Fennel and Red Grapefruit Salad

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

  • Servings: 6

Source: The Martha Stewart Show, February Winter 2008


  • 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)


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

Reviews Add a comment

  • mllefantine
    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.
  • emilysophie
    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.