Fennel and Artichoke Salad with Grapefruit
We love the taste of fennel when it's covered with a tablespoon of extra virgin olive oil from Spain. And with the fresh bursts of grapefruit, this recipe is unbeatable! Thank to Seamus Mullen who presented this recipe at the 2019 Menus of Change® Leadership Summit.
Fennel and Artichoke Salad with Grapefruit
We love the taste of fennel when it's covered with a tablespoon of extra virgin olive oil from Spain. And with the fresh bursts of grapefruit, this recipe is unbeatable! Thank to Seamus Mullen who presented this recipe at the 2019 Menus of Change® Leadership Summit.
Cooking Instructions
- 1
Pick off and reserve fennel fronds.
- 2
Run fennel on a mandolin to thinly slice.
- 3
Clean artichoke and thinly slice on a mandolin.
- 4
Toss fennel and artichokes in a large mixing bowl with vinaigrette to prevent oxidation.
- 5
Trim top and bottom of grapefruit, then peel and cut segments into Supremes and combine with artichoke/fennel mixture.
- 6
Plate on a large platter, season with more vinaigrette, sea salt and pepper.
- 7
Add thinly sliced avocado.
- 8
Add shaved aged Mahon cheese.
- 9
Garnish with fennel fronds.
- 10
Finish with a drizzle of Extra Virgin Olive Oil from Spain.
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