1 fennel bulb, cut in half and thinly sliced (use a mandoline)
feta cheese, crumbled
pickled beets, sliced or chopped (optional but look how pretty they are!)
1 pink grapefruit, peeled and segmented (keep juice)
fresh mint, chopped
extra-virgin olive oil
sea salt and freshly ground black pepper
Instructions
In a bowl, lightly toss fennel and mint. When segmenting grapefruit, do it over the bowl and allow the juice to land on the fennel. Place grapefruit segments in the bowl and lightly toss. Add a splash of olive oil and season. This can sit for 15 minutes. When ready to serve, divide fennel and grapefruit mixture evenly between plates. Scatter feta and top with pickled beets.
Notes
The Culinary Chase’s Note: The original salad I had planned for didn’t include beets. Michelle brought a jar of her pickled beets but it wasn’t until Ralph and Michelle left that I opened the jar. They are delicious and I knew after one bite I had to add them in the salad. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/08/fennel-grapefruit-feta-salad/