Refreshing and crunchy fennel is combined with sweet and sour grapefruit and tender baby arugula. Topped with a lemon and olive oil dressing and salty Parmesan cheese.
Servings4
AuthorEmily Weeks, RDN, LD
Ingredients
1fennel bulb
2pink grapefruits
5ozbaby arugula
¼cupshaved Parmesan cheese
For the dressing:
¼cupextra-virgin olive oil
Juice from 1 lemon
1Tbsp.white wine vinegar
1tsphoney
1/2tspsea salt
¼tspblack pepper
flaky sea salt for serving
Instructions
Cut the stems from the fennel bulb and discard (or keep fronds for garnish). Very thinly slice the fennel bulb with a mandolin.
Peel and segment the grapefruits.
Make the dressing: whisk all ingredients together vigorously.
In a large bowl combine the sliced fennel, segmented grapefruit, baby arugula, Parmesan, and dressing. Toss to combine. Top with flaky salt.