Fennel and Grapefruit Salad

Fennel is a vegetable not often used – do try it. The anise flavour of raw fennel works very well with citrus.


  • 2 small bulbs fennel, trimmed
  • 1 ruby grapefruit
  • Ina Paarman’s Lemon & Black Pepper Seasoning
  • 6 caper berries (optional)
  • ¼ cup (60 ml) Ina Paarman’s Classic Red Wine Vinaigrette

Slice the fennel as thinly as possible, using a mandoline if you have one. Break the slices loose and place them in a salad bowl.

Set a strainer over a mixing bowl. Segment the skinned grapefruit over the strainer, collecting any juice in the bowl – drink the juice!

Add the grapefruit segments to the salad bowl with the fennel.

Season salad lightly with Lemon & Black Pepper Seasoning and dot with caper berries if using.

Dress just before serving with Red Wine Vinaigrette.

Ina's Tip

Cooked fennel becomes soft and sweet. Excellent with fish dishes.

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