RECIPES

Fennel and Artichoke Salad with Grapefruit

Return recipes

Preparation:

  1. Pick off and reserve fennel fronds
  2. Run fennel on a mandolin to thinly slice.
  3. Clean artichoke and thinly slice on a mandolin
  4. Toss fennel and artichokes in a large mixing bowl with vinaigrette to prevent oxidation
  5. Trim top and bottom of grapefruit, then peel and cut segments into Supremes and combine with artichoke/fennel mixture
  6. Plate on a large platter, season with more vinaigrette, sea salt and pepper
  7. Add thinly sliced avocado
  8. Add shaved aged Mahon cheese
  9. Garnish with fennel fronds
  10. Finish with a drizzle of Extra Virgin Olive Oil from Spain

Fennel and Artichoke Salad with Grapefruit

Fennel and Artichoke Salad with Grapefruit

 

Recipe Credit: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved.

15 min
Easy

Ingredients

  • 2 ea. Fennel bulb
  • 2 ea. Artichoke
  • 1 ea. Grapefruit
  • 1 ea. Avocado
  • 2 oz. Aged Mahon Cheese
  • 1 oz. Lemon Dijon Vinaigrette
  • Coarse sea salt to taste
  • Fresh ground pepper to taste
  • Extra Virgin Olive Oil from Spain
Nº de raciones: 4

Related recipes

Delicious recipes made with olive oils from Spain.
Cream of Mushroom Soup with Hazelnuts
30 min
Easy
Chocolate and olive oil cakes
60 min
Medium
Baked pasta with cheese
15 min
Easy
Summer couscous and heirloom tomato vinaigrette
30 min
Medium
Fish and seafood soup with olive oil
60 min
Medium
Tomato Soup
60 min
Easy
Texas Pecan Pie
15 min
Easy
Roasted pork and squash ragout
60 min
Medium
Red rice salad
30 min
Medium
Wild berry juice recipe
15 min
Easy
Cabbage soup
60 min
Medium
Steamed white fish with ginger, spring onion and soy sauce
30 min
Medium