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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

Rating: Unrated
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.
Rating: Unrated
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.