Fennel and Grapefruit Salad

30 m
30 m
Ready in:
1 h 0 m
Salad: Fennel and Grapefruit Salad
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Servings: 5
Juice of ½ lemon (2 tbsps)
Olive oil
3 tbsp
Dijon mustard
1 level tsp
2 ½ fennel bulbs, cut in half lengthwise, core removed, sliced
3 grapefruits
½ radicchio head
Fresh mint leaves
1 ½ tbsps
  • In a small bowl, whisk lemon juice with mustard. Add oil in a thin streak, whisking constantly. Add a sprinkle of salt and a couple sprinkles of pepper.
  • Add fennel slices into a large bowl. Top with the dressing, toss until coated. Sprinkle with salt and pepper. Note: this step can be done up to a day ahead; only you will need to cover the ready fennel with plastic wrap and chill.
  • Remove peel, white pith and seeds from grapefruits. Cut clean grapefruit wedges into smaller pieces. Add chopped grapefruit to fennel, mix to combine. Top with the dressing and mix again.
  • Arrange radicchio leaves on a large platter. Transfer salad from the mixing bowl on top of the leaves, sprinkle with chopped mint and serve.
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