Fennel & grapefruit salad
You know when there’s a food you hate? And you know that you hate it and definitely wouldn’t eat it despite the fact that you’ve never actually tasted it? So what if there’s no logic there, it still totally happens. My recipe today has been a revelation as I’ve used fennel for the very first time and – I don’t quite know how to say this – I really liked it.
Because apparently, I hate fennel. At least I have gone through many years believing this as it’s always described as having a bit of an aniseed flavour and aniseed in my mind = licorice and therefore I hate it. Except that it turns out I don’t. The aniseed flavour is rather delicate and not at all offensive and cooking it makes it really lovely, especially when combined with something sweet. So now my whole outlook on the vegetable world has to change to accomodate this new discovery.
I might have to be more open-minded! The horror of it. I may have to reconsider the one vegetable that I absolutely and truly despise with all my heart – celery. Because I do so hate it. Except what if I won’t anymore? I’ll have to somehow work towards accepting that I could try it. But I completely digress. Here’s the recipe that has converted me. I ended up eating with a bit of fried halloumi but next time I might go wild and try it with a bit of feta. Anything is possible now….
- 1 small fennel bulb
- 1/4 pink grapefruit
- 1 tbsp extra virgin olive oil
- pinch sea salt
- a few coriander leaves optional
Slice fennel bulb into thin rounds (if you have one, use a mandoline on the second setting).
Heat olive oil in a small frying pan, and when hot (not smoking) add the fennel. (If the oil starts to smoke throw it away and start again since the oil burns and becomes harmful.) Stir fry gently on a medium heat, with a pinch of salt, until is starts to soften and some of the edges start to brown but it still retains a bit of crunch. Turn off heat and place fennel into a bowl.
Cut off a quarter of the grapefruit and remove the pith with a sharp knife until only the flesh is left. Then make thin slices, in any direction that works.
Mix grapefruit with the cooked fennel. Take a few coriander leaves and either chop or tear them and add to salad. Add a tiny pinch of salt and a small drizzle of olive oil if needed.
Leaving it to sit for a few minutes will allow the flavours to meld and improve the overall taste. This can be made ahead and refrigerated.
