Fennel and Grapefruit Salad with Toasted Almonds

A refreshing and flavorful salad that combines the aniseed flavor of fennel with the tart sweetness of grapefruit. The toasted almonds add a nutty crunch and the mint leaves bring a bright, herbaceous note. This salad is perfect for a light lunch or as a side dish to a grilled fish or chicken dinner.

This salad was inspired by a trip to Italy, where I had a similar salad at a small trattoria in Tuscany. The salad was so delicious that I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this salad ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 fennel bulb, thinly sliced
• 1 pink grapefruit, peeled and segmented
• 1/4 cup toasted almonds, chopped
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced fennel, grapefruit segments, and chopped almonds.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the chopped mint leaves over the salad before serving.
5. Serve chilled and enjoy!

Why It Works

• The combination of fennel, grapefruit, almonds, and mint is a classic flavor combination that works well together.
• The use of olive oil and lemon juice in the dressing helps to brighten the flavors of the salad.
• Toasting the almonds brings out their nutty flavor and adds a nice crunch to the salad.
• The salad is best served chilled, as this helps to keep the flavors bright and refreshing.