Grapefruits are in season and so good right now and fennel I even see in the little grocery store in our one stop light town. Hold on to your taste buds. I’m trying to get everybody on the fennel bandwagon….who’s with me?!
•Who would of thunk that fennel (my new obsession) and grapefruit would go so well together. This is a light and refreshing salad that would pair great with steak, fish or chicken. If you’ve never tried fennel before having it raw has a crunchy texture and a slight black licorice taste. Roasted is a whole new experience that mellows out the licorice flavor see tomato braised fennel and artichokes with feta for that delight.
Using a sharp knife, cut off both the top and bottom the the grapefruit. Put one of the cut ends flat on the cutting board to give you a sturdy base and follow the the grapefruit peel removing all of the bitter white pith. Cut in between the membranes, releasing the grapefruit sections into a bowl. When done squeeze the remaining juice from the membrane into the bowl (only 1/4 cup). Or replace this step with an open and dump of the container of grapefruit from the produce department-draining out most of the liquid.
In a small bowl combine the orange juice, zest, red wine vinegar, olive oil and honey; season the dressing with salt, pepper and red pepper flakes. Add the sliced fennel and red onion to the grapefruit sections in the large bowl, add the dressing and stir. Sprinkle the fronds over top. Let sit half hour in fridge so all of the flavors can get acquainted before serve♥Enjoy
•can all be made yesterday- just keep all components separated in the fridge and add dressing half hour before serve