Chef Chris Biancos Grapefruit And Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This was made on the Martha Stewart show yesterday - 2/22/08. I was looking for a nice side to go with jett2whit's fantastic Broiled Tilapia. It was perfect with the fish. I had the leftovers for breakfast! Ingredients:
grapefruit |
baby fennel |
flat leaf parsley |
olive oil |
salt and pepper |
bee pollen or honey |
*if you're allergic to bees, greekgirrl! drop the pollen or honey. i only added a tiny drizzle. |
Directions:
1. Chef Chris Bianco said that you can have fifty percent Grapefruit/fifty percent fennel. I used closer to seventy percent Grapefruit/30 percent fennel.
2. He first cut the ends off of the Grapefruit. (I used 5...they were on sale.) He then used a sharp knife to cut the skin and pith from around the fruit. Then he cut straight down, next to the core of the fruit....going all the way around, instead of sectioning it. Then he cut the fruit into rough chunks.and put them into a bowl - Set the core aside for later.
3. Chef Chris used baby fennel but I used one large Fennel bulb. Cut off the root and the tough green part. He saves these for making soup stock. (I'm not that organized). Martha said she feeds the scraps to her Chickens. Chickens eat Grapefruit and Veggies? I thought they ate grain!
4. Anyway, finely chop the Fennel and add it to the Bowl of Grapefruit.
5. Gently toss.
6. Sprinkle the Parsley and Salt and Pepper on top.
7. Drizzle with the Olive Oil and just a touch of Honey...I didn't have Bee Pollen.
8. Squeeze the juice from the Grapefruit core on top.
9. Enjoy! - Thanks Chef Chris and Martha
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