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Fennel – Grapefruit Salad

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Ingredients for 10 servings:

  • 2 bulbs of fennel, young and tender
  • 1 grapefruit(s), pink
  • 4 sprigs tarragon
  • 2 tbsp white wine vinegar
  • Sea salt
  • Sugar
  • Pepper, black from the mill
  • 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fresh salad, can be served as finger food

The quantities are calculated as a finger-food portion. Wash the fennel, halve it, pull the strings from the outer parts, and cut out the stalk. Then slice it very thinly. Fillet the grapefruit and, depending on the size of the fillets, halve or third them. Collect the grapefruit juice in a bowl. Pick the tarragon leaves and roughly chop them. Mix the tarragon and grapefruit segments with the fennel. Mix the grapefruit juice, white wine vinegar, salt, sugar, black pepper, and olive oil into a vinaigrette and dress the salad with it. Ladle the salad into small glasses.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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