Fennel – Grapefruit Salad

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 10)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.