F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Triple-Fennel Salad with Pink Grapefruit and Black Olives

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN

Even in the middle of winter, Clarklewis chef Morgan Brownlow tries to satisfy his craving for refreshingly crunchy salads. For this take on a traditional Sicilian antipasto, he substitutes one of his favorite types of citrus, sweet pink grapefruit, for the usual blood oranges. He combines it with oil-cured black olives and crispy, paper-thin fennel slices tossed with extra-virgin olive oil and fresh grapefruit juice.

  1. 3 large pink grapefruits
  2. 2 medium shallots, minced
  3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  4. 1 teaspoon honey
  5. Salt and freshly ground pepper
  6. 3 medium fennel bulbs (1 1/2 pounds)—halved, cored and sliced paper-thin crosswise, fennel fronds coarsely chopped
  7. 2/3 cup black oil-cured olives—pitted, rinsed and coarsely chopped
  8. Fennel pollen or ground fennel seeds, for dusting
  1. Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections; squeeze the juice from the membranes into the bowl.
  2. Transfer 1/2 cup of the juice to a large bowl; save the remaining juice for another use. Add the shallots and let soak for 10 minutes. Stir in the olive oil and honey and season with salt and pepper. Add the sliced fennel and toss to coat. Arrange the fennel on a platter. Scatter the olives, grapefruit sections and fennel fronds on top. Dust lightly with the fennel pollen and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.