Friday, June 01, 2007

Fennel, Olive & Pink Grapefruit Salad


Barbecue season is truly here, and Per's usual response to "what will we cook for dinner?" involves him standing with a hunk of meat over an open flame. Yes, we are very traditional, and yes, he takes care of the barbecue. Yes. That's the way we do it.

I'm always looking for fun sides and sauces to serve with whatever comes off the grill, so when I saw a version of this salad at A Veggie Venture, I knew I had to make it. I used pink grapefruit rather than blood oranges, and basil rather than mint, and I loved the outcome. It's a fresh and crunchy treat, and it goes well with anything from fish and shellfish to chicken or even beef. And it's perfect on its own too, as a small starter.

Fennel, Olive & Pink Grapefruit Salad

1 large fennel
black olives (a handful)
1 pink grapefruit
1/2 red onion
fresh basil
salt, pepper
olive oil

Slice the fennel very thinly, preferrably on a mandolin. Put in a bowl of icy cold water for a few minutes while you prepare the rest - this will help them crisp up even more.

Cut out filets from the grapefruit. (This is called to supreme the fruit, and you remove all membranes, skin or pith.) Catch the juices in a bowl.

Slice the red onion thinly, and slice the basil or just tear it into shreds. Mix the fennel with the olive oil and a bit of the juice from the grapefruit. Toss with olives, red onion and grapefruit wedges on a nice salad plate and season with salt and pepper.

Recipe in Swedish
Sallad med oliver, blodgrape och fänkål


KrakelSpektakel said...

Den ser jättegod ut! Synd att det är så jobbigt att "filéa" citrusfrukter.

Anne said...

Krakel - jag tyckte att det var jobbigt förut, men nu, efter att ha gjort det ett gäng gånger och med en riktigt vass kniv, så tycker jag att det är rätt okej.

winedeb said...

Handsome salad Anne ! Makes my mouth water just looking at it. I adore crunchy salads ! Another nice crunchy veggie is jicama (hope I spelled that correctly). Your house sounds like mine. Hubby loves to man the grill!

Dori said...

This is perfect for summer!

Alanna Kellogg said...

Ah yes, that looks just wonderful. And I'm glad the pink grapefruit worked, it's much easier to have around, too. Thanks for posting! AK

Anonymous said...

I love delicious. I am glad that it tasted good with fresh basil because my husband has an aversion of mint. And I want to eat fennel more often. I will try your recipe first with the basil and after with the mint to see the difference. Thanks.

sandi said...

Hi Anne. I just discovered this page by 'accident' I was googling a fennel and grapefruit salad. Just to let you know your page is fantastic. It is professional, and done extrememly well. It has all the foods I love.
It is now bookmarked as my favorites. Great job.