The 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 give character to this salad, I chose to add Tears of Onion from Gusto Toscano, a dense, fragrant, and flavorful gourmet condiment. And if you want to serve the fennel, radicchio, and grapefruit salad as an appetizer, I recommend enriching it with grated Parmesan cubes and chopped walnuts.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 fennel bulb
- 2 heads Treviso tardive radicchio
- 1 pink grapefruit
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Tears of Onion Gusto Toscano
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Plate serving
- 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, although 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 small bowl. Add the salt and oil and mix well. Transfer the vegetables to a serving plate and drizzle with the prepared emulsion. Finally, add the Tears of Onion from Gusto Toscano and serve immediately at the table.
