Fennel and Artichoke Salad with Grapefruit

Name: Fennel and Artichoke Salad with Grapefruit
Total time: 900 s
Yield: 20 people
Cuisine: American
Ingredients: 2 ea. Fennel bulb; 2 ea. Artichoke; 1 ea. Grapefruit; 1 ea. Avocado; 2 oz. Aged Mahon Cheese; 1 oz. Lemon Dijon Vinaigrette; Coarse sea salt to taste; Fresh ground pepper to taste; Extra Virgin Olive Oil from Spain

Olive Oils from Spain @oliveoilsspain

Spain

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.

Olive Oils from Spain @oliveoilsspain

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Ingredients

15 minutes

20 people

2ea. Fennel bulb
2ea. Artichoke
1ea. Grapefruit
1ea. Avocado
2 oz.Aged Mahon Cheese
1 oz.Lemon Dijon Vinaigrette
Coarse sea salt to taste
Fresh ground pepper to taste
Extra Virgin Olive Oil from Spain

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Steps

15 minutes

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.