Although I generally turn to my Fennel and Grapefruit Salad recipe during the warmer months, I'm dusting it off for its holiday debut. Fresh, with perfect texture contrasts from the crunchy fennel and juicy grapefruit, accompanied by briny black olives, and finished with a citrus kick from the grapefruit vinaigrette, this salad is show-worthy--and delicious--enough to hold its own on any occasion.
Fennel and Grapefruit Salad with Grapefruit Vinaigrette
1 fennel bulb, sliced, or shaved on a mandoline
1 large red grapefruit, segmented, with several segments set aside for obtaining juice
Black olives, pitted and halved
1/4 teaspoon red pepper flakes
3 tablespoons extra virgin olive oil
Freshly ground black pepper
Add fennel, grapefruit segments (minus the ones to be used for juice) and olives to a serving bowl and set aside.
In a separate container, squeeze in the juice from the reserved grapefruit segments and whisk in the olive oil. Season with salt and pepper to taste.
Pour the vinaigrette over the salad and toss to coat. Finish with a sprinkling of red pepper flakes--and enjoy!