Friday, July 8, 2011
Fennel, grapefruit and shallot salad
1 fennel bulb, sliced/shaved very thinly (that's the part at the bottom, not the stalks or fronds)
1 large grapefruit (or orange), segmented, with white pith removed
1/2 to 1 shallot, peeled and sliced very thinly
salt and pepper
Good olive oil
That's it. Combine, and use the best olive oil you can.
Because I'm not a huge fan of fennel, I let the fennel and grapefruit hang out together for a couple of days, with a little of the grapefruit juice, to help meld the flavors. I then added the shallot and let that sit together for another day.
Verdict: the grapefruit helped cut the fennel-ness of the fennel; I imagine using an orange (which is sweeter) would help even more. A nice, crisp, light summer salad.