Grapefruit And Grilled Fennel Salad Food

GRAPEFRUIT AND GRILLED FENNEL SALAD

Steps:

• Grill prosciutto and fennel. Toss together fennel, greens, grapefruit segments, and olives; dress with olive oil and grapefruit juice. Top with prosciutto and Parmesan.

GRILLED FENNEL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
• Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
• Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

RED GRAPEFRUIT AND FENNEL SALAD

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
• Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
• Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
• Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
• Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.

GRAPEFRUIT-FENNEL SALAD

Steps:

• Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD

Steps:

• Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
• Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Steps:

• Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
• Using sharp knife, cut between membranes of grapefruits to release segments.
• Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.