I’ve not posted a recipe in a long time but tonight as I was walking round Whole Foods buying stuff for dinner I was inspired by the gorgeous fennels I saw. Then I remembered this recipe, I was introduced to it by my middle sister, I have no idea where she got it from but ever since I first had it I knew it was a good one. So I thought it was high time to get sharing again especially as this is one of my favourite salads, the perfect combination of citrus and aniseed. The final touch, it looks good too. Shall we begin…
Take one fennel bulb and one grapefruit.
Remove the fronds from the fennel for later, then finely slice the fennel, I used half of the above one this time but you can use as much as you want.
Then prepare the grapefruit to segment it. Slice the top and bottom off flat and slice off all the skin, ideally all of the pith too but I never bother too much beyond about the below point.
Over your sliced fennel segment your grapefruit, make sure to do it over the fennel so you catch all the juice. As these were big segments I chopped two out of each rather than have fewer fatter ones.
Finally put it all in the bowl together, drizzle over a generous helping of olive oil, sprinkle on sea salt and then gently stir. Be careful those segments are delicate.