Grapefruit, Fennel, and Parmesan Salad //

Grapefruit, Fennel, and Parmesan Salad



Yield 4 Appetizer Servings

Inspired by a classic Sicilian salad, this colorful Grapefruit, Fennel, and Parmesan Salad is the perfect combination of bright, mellow, sour, and salty.



For the salad
  • 1 fennel bulb
  • 2 pink grapefruits, cut into
  • 2 handfuls of lightweight greens (mâche, pea shoots, baby spinach, watercress, or arugula)
  • Parmigiano-Reggiano cheese
For the dressing


Cut the foliage off from the fennel bulb and discard. Halve the bulb, then cut out the tougher stem from the center of each fennel bulb half. Very thinly slice the fennel and transfer to a large salad bowl.

Segment the grapefruits. Using your hand, squeeze the leftover membrane above a small bowl to gather grapefruit juice. Reserve for the dressing. Transfer the grapefruit segments to the salad bowl. Add the greens.

Make the dressing: In a screw-top jar, add all the dressing ingredients. Close the jar and shake vigorously.

Drizzle about 3 tbsp (45 ml) of the dressing over the salad. Gently toss the salad to coat. Season with flaky sea salt or fleur de sel and ground black pepper. Add more dressing if needed. Serve immediately.

Recipe Credit: Marie Asselin

Courses appetizer

Recipe by Food Nouveau at