Fennel – Grapefruit Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 tuber / s fennel, young and tender
- 1 grapefruit (s), rose
- 4 stems tarragon
- 2 tablespoon white wine vinegar
- sea-salt
- sugar
- Black pepper from the mill
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- The quantities given are calculated as a finger food portion.
- Wash the fennel, cut in half, pull the threads from the outer parts and cut out the stalk. Then cut into very fine slices.
- Fillet the grapefruit and, depending on the size of the fillets, cut them in halves or thirds. Collect the grapefruit juice in a bowl.
- Pluck the tarragon leaves and roughly chop. Mix the tarragon and grapefruit fillets with the fennel.
- Mix grapefruit juice, white wine vinegar, salt, sugar, black pepper and olive oil into a vinaigrette and use it to dress the salad. Pour the salad into small glasses.
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