Fresh Herb, Grapefruit, and Fennel Salad


Photo: flickr user wonderyort

About

Step one can be done 1 day ahead. Cover juice and segments separately and chill. Adapted from Bon Appétit | December 2009 by Gabrielle Hamilton

Tags:

side dish

Yield:

8 servings

Added:

December 10, 2009

Creator:

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Ingredients

1 large ruby-red grapefruit or 3 blood oranges
2 smalls fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
1 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
Extra-virgin olive oil
Sea salt flakes

Preparation

1
Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl.
2
Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

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