Fennel and Grapefruit Salad

Fennel and Grapefruit Salad is made with fennel, red onions, and black olives tossed in a lemon vinaigrette then topped with pink grapefruit to add a bit of tart and acidity that balances the flavors.

It’s so delicious, your senses will come alive!  A wonderful and timeless salad that can be prepared all year round!

Fennel, was previously found and used as a winter vegetable, but can now be found in all seasons.

It has a mild anise-like flavor, but with a sweeter taste to it.  Fennel also known as “Anise” is very popular in Italy and it is sometimes served after a meal to help with digestion.  We Italians call it “finocchio.” 

Fennel, raw is very refreshing to eat alone.  It can be served as a snack, or mixed with a medley of raw vegetables.  You can cook, saute and even bake it.  We enjoy eating it raw chopped in a our green salads.

A refreshing fennel salad recipe, we think you’ll enjoy!

Here’s a Tip:   Make this one day in advance, allowing it to marinate overnight, and you’ll find it tastes even better the next day!

• one fennel bulb – trimmed and thinly sliced
• one small red onion – thinly sliced
• one pink grapefruit
• one lemon juiced
• 3 Tbsp. extra-virgin olive oil
• handful pitted black olives- sliced
• sea salt and fresh cracked pepper to taste

Rinse fennel bulb. Trim and discard ends, reserve some of its grass to garnish.

Cut and discard the cord.

Cut crosswise into 1/4 inch or less. Cut fennel as thinly as possible.

Cut Grapefruit in half.

Using a sharp knife, remove pieces of grapefruit and discard all seeds. Set aside.

Scatter fennel, red onions and black olives in a deep serving platter.

Drizzle olive oil and lemon juice. Toss until well combined. Add salt and pepper to taste.

Mix again.  Allow fennel salad to marinate, chill for about 1 to 2 hours before serving.  Lastly, toss in the grapefruit and serve.

Serves 6 to 8