Warm salad with fennel and grapefruit

Votes: 1

How to Make - Warm Fennel and Grapefruit Salad

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 84, total fat 4 G., saturated fats 1 G., proteins 1 G., carbohydrates 13 G., fiber 3 G., cholesterol 0 mg, sodium 355 mg, sugar 7 G.

Fennel is said to pair well with citrus fruits. Try this unusual vegetable paired with pink grapefruit. Both ingredients have a bright and unique flavor, and the salty green olives perfectly balance their sweetness in the salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 fennel root
1 pink grapefruit
1/4 cup large green olives, chopped
1/4 cup freshly squeezed grapefruit juice
1/4 cup fennel greens

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grapefruit, grapefruit juice, olive, fennel bulb, fennel leaves

Cooking the dish according to the recipe:

Slice the fennel root very thinly on a mandoline. Trim the bottom and top off the grapefruit. Use a knife to trim the skin from the sides, following the curve of the grapefruit, being careful to remove only the skin and white pith. Holding the fruit in one hand over a bowl, cut segments from the membrane.
In a large skillet over medium heat, heat the olive oil and add the fennel. Season with salt and cook until the fennel is heated through and coated with the oil, 1–2 minutes. Remove from heat. Add the grapefruit wedges, olive oil, and juice, and sprinkle with the fennel fronds. Serve immediately.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Salads / Warm salads / Vegetable salads / Anne Burrell

Similar recipes