May 7, 2010
Spicy Grapefruit and Fennel Salad
Sara Jones, Tucson CSA
Regular canned olives won’t work well in this recipe. If you don’t have good quality, oil cured black olives, just omit them.
The salad will still be delicious. For a more substantial salad, add slices of ripe avocado, too.
2 grapefruit, peeled, segmented and chopped into bite size pieces
1 large bulb fennel, very thinly sliced
1/4 small yellow onion, thinly sliced
6-8 oil cured black olives, pitted and roughly chopped
Red chile flakes, to taste
Olive oil, drizzle
Salt and fresh cracked pepper, to taste
Feta cheese, to taste
Toss together grapefruit, fennel, onion and olives. Dress with chile flakes, salt and pepper and a drizzle of olive oil. Let sit for at least 30 minutes. Garnish with crumbled feta cheese before serving.