Although fennel is generally a Winter vegetable staple, you can easily turn it into a fresh, Spring or Summer standard when paired with citrus notes of blood orange or grapefruit. The recipe was inspired by Mediterranean Exploration Co. classic Moroccan salad. The fennel salad is incredible and surprisingly one of the most delicious salads. It was a perfect balance of tart, sweet, and crispness. Who would have thought fennel tasted so good?
Here's my fresh take on the classic Moroccan salad of shaved fennel with radish, avocado, and grapefruit for color contrast. This salad is super fragrant and fresh and pairs well with grilled chicken and pan seared sea bass.
What You'll Need
5 radishes, thinly sliced
1/2 jalapeno, thinly sliced
2 small ruby red grapefruits
1/4 cup fennel, very thinly sliced
1/2 avocado, sliced
1/2 lemon, juice of
1/4 cup extra virgin olive oil
a small handful of fresh cilantro, chopped
1/4 tsp. coarse salt, to taste
What You'll Need To Know
On a cutting board, cut off the outer peel of the grapefruits. Over the top of a bowl, cut between the membrane of the grapefruit and pulp to release the fruit into a bowl. Squeeze the remaining membranes into another bowl and set juice aside.
If you have never used fennel- wash, remove stems, remove the outer skin of it is bruised or otherwise unappealing. cut the fennel bulb in half, remove the innermost hard center part. slice very thinly when using raw.
Put the radishes, avocado, jalapeno, grapefruit and fennel in a ceramic mixing bowl.
Whisk the lemon juice, 2 Tbsp. of the reserved grapefruit juice and the oil in another bowl. season dressing with salt.
Pour over salad and serve up on individual plates.
Recipe makes 2 servings.