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 Creamy Herb Dressing.
Cooked fennel becomes soft and sweet. Excellent with fish dishes.