Pink Grapefruit, Fennel, and Parmesan Salad
Inspired by the classic Sicilian winter salad of blood oranges and fennel.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 tablespoons Champagne vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
1 head of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink grapefruits, sectioned
1 ounce Parmesan cheese, shaved with vegetable peeler
Preparation
Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.
