Fennel, pink grapefruit & feta salad
Submitted by sarah hyland
Bright winter salad with sweet pink grapefruit, crisp fennel, and creamy feta. The anise notes from fennel balance tart citrus for a refreshing side dish.
YIELD
5 servingsPREP
10 minCOOK
0 minREADY
10 minThis salad brings sunshine to dreary winter days.
Fresh pink grapefruit segments burst with tart-sweet juice. Paper-thin fennel shavings add a delicate anise crunch. Creamy, salty feta crumbles tie it all together.
A drizzle of olive oil and a crack of black pepper is all you need. The grapefruit juice naturally dresses the salad as you toss.
Serve alongside grilled fish, roasted chicken, or as a palate cleanser between rich courses.
Kitchen Tips
- Cut grapefruit over a bowl to catch all the precious juice
- Use a mandoline to slice fennel paper-thin for best texture
- Add a pinch of sugar to balance the grapefruit’s tartness
- Fresh mint adds brightness, don’t skip it
Ingredients
2 pink grapefruit
2 fennel bulbs, trimmed and cut into 1cm (½in) dice
2 tsp caster sugar
200g (7oz) feta cheese, cut into 1cm (½in) cubes
2 tbsp chopped mint
Olive oil, for drizzling
Freshly ground black
Pepper
Directions
To peel the grapefruit, first cut a slice off the top and the bottom of each one, cutting through just below the pith and into the flesh. Place the grapefruit on a plate (to collect the juice) and, using a small sharp knife, slice off the peel in strips following the curvature of the fruit. Cut away any white pith, leaving as much of the flesh as possible.
Once the grapefruit are peeled, slice them crossways into rounds about 1cm (½in) thick, then slice each of these into quarters.
Tip: The chopped grapefruit and any juice into a wide serving bowl, add the fennel and the sugar and toss together. Scatter over the feta and mint and serve drizzled with a little olive oil and a grinding of black pepper.
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