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12 March 2012

Grapefruit and Fennel Salad


The weather has finally turned warm again and taking advantage of the sunny day and the flat of fennel bulbs in the pantry, I decided to make a lovely and refreshing salad: Grapefruit and fennel, topped with crispy, crunchy prosciutto crisps. Now, this is just as delicious (but not as salty) without the prosciutto, so to make it vegetarian/vegan, just omit it.

By broiling thin slices of prosciutto crudo for about ten minutes, they become like salty, savoury crisps that you can eat as is, or break up into pieces. It’s sooooo good! Plus, a salad based on fennel needs something nice and salty, so it is a great combination.

Crunchy Grapefruit & Fennel Salad: 
2 ruby red grapefruits
2 large fennel bulbs
6 slices prosciutto crudo (optional)
Extra Virgin Olive oil
Salt & pepper to taste

If using the prosciutto, preheat your oven or broiler 200°C/ 450°F. Lay out your prosciutto slices on parchment paper lined baking sheet and broil for about 10 minutes, or until the prosciutto crisps up but does not brown.


In the meantime, slice the skin from the grapefruits and cut the flesh into small chunks or slices, saving all the juice for the dressing. Core and slice the fennel into medium sized pieces and combine in a bowl with the grapefruit. Add salt and pepper to taste and enough extra virgin olive oil to coat well.
   
  
When the prosciutto is done, remove from the oven and let cool for a few minutes then serve with the salad broken into small pieces.
  

Buon appetito!
  

2 comments:

  1. Thanks for the inspiration! Its simplicity just makes it soooo much better. Happy 'almost' Spring!

    ReplyDelete
    Replies
    1. Thank you! It's true, simplicity does make it better (usually!). And that is really the basis of Italian cooking, isn't it? Simple ingredients put together for a delicious result.

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