Warm Shaved Fennel With Pink Grapefruit Recipes

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WARM SHAVED FENNEL WITH PINK GRAPEFRUIT



Warm Shaved Fennel with Pink Grapefruit image

Provided by Anne Burrell

Time 17m

Yield 4 servings

Number Of Ingredients 7

1 fennel bulb
1 pink grapefruit
Extra-virgin olive oil
Salt
1/4 cup slivered cerignola or other big green olives
1/4 cup freshly squeezed pink grapefruit juice
1/4 cup picked fennel fronds

Steps:

  • Using a mandoline, slice the fennel into thin shavings.
  • Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful to only cut away the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all the segments are released.
  • In a large saute pan over medium heat, coat with olive oil and add the fennel. Season with salt and saute until the fennel is warm and coated with the oil, 1 to 2 minutes. Remove from the heat. Toss in the grapefruit segments, olive slivers, and juice and sprinkle with the fennel fronds. Serve immediately.

SHAVED FENNEL, RADISH, AND GRAPEFRUIT SALAD



Shaved Fennel, Radish, and Grapefruit Salad image

Categories     Salad     Citrus     Vegetable     Appetizer     No-Cook     Christmas     Grapefruit     Fennel     Radish     Fall     Winter     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 10

1/3 cup olive oil
2 tablespoons fennel seeds, lightly crushed
4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
1 lb radishes (about 1 1/2 lb total with greens), trimmed
4 pink or red grapefruits
1 medium garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
  • While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
  • Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
  • Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
  • Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
  • Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.

PINK GRAPEFRUIT, FENNEL, AND PARMESAN SALAD



Pink Grapefruit, Fennel, and Parmesan Salad image

Categories     Salad     Cheese     Citrus     Vegetable     No-Cook     Vegetarian     Quick & Easy     Vinegar     Grapefruit     Fennel     Winter     Endive     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 tablespoons Champagne vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
2 heads of Belgian endive, halved lengthwise, cut lengthwise into thin strips
1 head of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink grapefruits, sectioned
1 ounce Parmesan cheese, shaved with vegetable peeler

Steps:

  • Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

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