My mother in law made this salad a couple of years ago and I thought it was fantastic. I had always meant to ask her for the recipe but kept forgetting until this year when we began participating in a CSA. We happened to have an abundance of fennel and our neighbors with whom we’re splitting the CSA don’t really care for it.
This recipe is so easy and so tasty I don’t know why I didn’t get it sooner. It just tastes like summer!! I hope you enjoy it as much as we do.
Fennel, Grapefruit and Parmesan Salad
2 large fennel bulbs
1 grapefruit (or navel orange)
1 3 oz. piece of Parmesan cheese
1/2 cup Italian parsley chopped
Cut off feathery tops of fennel at the base of the stalks and remove outer layer of the bulb. Thinly slice and arrange on a platter. Cut grapefruit or orange into segments and place on top of fennel. Using a vegetable peeler, shave strips of Parmesan over the top. Drizzle with good quality olive oil and the lemon juice. Sprinkle with salt and serve.
For a twist you can add artichokes, celery and/or black olives. Instead of lemon juice you can use white balsamic or white wine vinegar.