This dish is simplicity at it’s finest and a great example in how fennel can be enjoyed raw. The fennel’s sweet aniseed overtones create a great partnership with foods that have a sharp or tangy flavour. Citrus such as lime, lemon or in this case grapefruit combine to give a refreshing and flavourful salad combination.
Fennel's sweet and aniseed overtones create a great partnership with foods that have a sharp or tangy flavour.
Preparation Time: 15 minutes
Makes: 4 as an entree
Ingredients 1 Baby Fennel
1 Ruby Grapefruit
½ Cup Dried Cranberries (or Pomegranate Seeds)
Salt to taste optional Olive Oil
Juice of 1 Lime
Fennel and Grapefruit are the key ingredients in this salad.
Thinly slice the fennel and place onto a serving plate.
Sprinkle the dried cranberries over the fennel.
Season the fennel with cracked pepper.
Thinly slice the fennel and add the dried cranberries to the fennel, season with cracked pepper and the juice of one lime.
Squeeze the juice of one lime over the fennel. The use of lime is two-fold – it adds flavour and also helps stem the rate of the fennel oxidising.
Cut the skin and pith off the grapefruit then slice into segments; and add to the fennel.
Drizzle a little olive oil over the salad. If required add a pinch of salt for taste.
This salad can be served on it’s own as a meal or as a side dish accompanying meat, chicken or fish.
Fennel, Red Grapefruit, Cranberry Salad is served with Pan Seared Salmon.
Notes The Fennel, Red Grapefruit, Cranberry Salad was served as an accompanying dish with Pan Seared Salmon.
As fennel has such a distinctively sweet and aromatic flavour, the best way to eat this vegetable raw is to dress it simply.