A Word From The Cook
“Grapefruit Fennel Salad combines crunchy, rich, sweet and citrus flavors you’ll love!”
- 1 Head romain or butter lettuce
- 1 Red grapefruit
- 1 Fresh fennel bulb
- 1/2 Cup shaved Parmigiano-Reggiano
- 1/8 Cup Extra Virgin Olive Oil
- Several splashes of high quality balsamic vinegar
- 2 Teaspoons Herbes de Provence
- Salt and Pepper to taste
Step 1 – Prepare Ingredients
Rinse and dry lettuce. Tear lettuce into bite sized pieces.
Cut grapefruit skin away from fruit meat and slice fruit into wedges (as shown).
Remove fennel bulb’s heart and stalks. Slice bulb into thin strips about 1/2 inch in length.
Shave or grate Parmigiano-Reggiano.
Step 2 – Layer Ingredients
Layer ingredients in a salad bowl starting with lettuce, then adding fennel and grapefruit.
Step 3 – Dress, Toss, and Serve
Toss salad with oil and vinegar, herbs, salt and pepper to taste.
If serving directly onto plates, add cheese on top as garnish.
If serving in salad bowl, dress, toss and season before adding shaved Parmigiano-Reggiano on top.