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Bon Appétit

Pink Grapefruit, Fennel, and Parmesan Salad

4.2

(12)

Image may contain Plant Fruit Food Grapefruit Produce and Citrus Fruit
Pink Grapefruit, Fennel, and Parmesan Salad

Inspired by the classic Sicilian winter salad of blood oranges and fennel.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/2 tablespoons Champagne vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
1 head of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink grapefruits, sectioned
1 ounce Parmesan cheese, shaved with vegetable peeler

Preparation

  1. Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

TagsSaladEndiveChicoryLeafy GreensVegetableLettuceFennelRoot VegetableGrapefruitCitrusFruitParmesanCheeseDairySideDinnerNut FreeGluten FreeVegetarianEasyWeeknight MealsBon Appétit
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