Fennel Radicchio and Grapefruit Salad is a fresh and colorful side dish, a simple idea to present a mix of raw vegetables at the table. To add character to this salad, I chose to include Gusto Toscano onion tears, a dense, fragrant, and flavorful gourmet seasoning. If you want to serve the fennel, radicchio, and grapefruit salad as an appetizer, I recommend enriching it with diced grated Parmesan and chopped walnuts.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 fennel
- 2 heads Treviso late radicchio
- 1 pink grapefruit
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Gusto Toscano onion tears
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Serving Tray
- 1 Mandoline
Steps
Clean the fennel by removing the tougher outer leaves, wash it, dry it, and slice it thinly with the mandoline, or if you prefer, you can use a good sharp kitchen knife even if the result might not be as precise as with the mandoline. Wash, dry, and cut the radicchio into pieces as well. Peel the grapefruit and cut it into small cubes, making sure to collect the juice in a bowl. Add salt and oil and mix well. Transfer the vegetables to a serving plate and dress with the prepared emulsion. Finally, add Gusto Toscano onion tears and serve immediately at the table.
