Seared Fennel & Grapefruit Salad
Searing your grapefruit to make a dressing takes this salad to a new level - the sugars in the grapefruit caramelize and combine beautifully with cracked black pepper and salt.
- 2 fennel bulbs
- 2 pink grapefruits
- 2 cups of spinach
- Olive Oil
- Fennel fronds
- Black pepper
Seared Fennel & grapefruit salad
Heat a medium cast iron skillet over medium heat.
Segment one grapefruit over a bowl to catch grapefruit juice. Reserve both juice and segments for later.
While skillet is heating chop the fennel into quarters or eights depending on how large the bulbs are. Brush fennel with olive oil and set aside.
Cut your second grapefruit in half and place cut side down in the skillet. Sear until sugars caramelize and grapefruit is hot.
Remove grapefruit and add fennel to same pan, sear until browned on all sides.
Once fennel has browned, add reserved grapefruit liquid to the pan and let simmer for 2-3 minutes until fennel has softened.
Remove from heat
Toss fennel, grapefruit supremes, spinach, and fennel fronds together in a mixing bowl. Drizzle olive oil, salt and pepper on top.
Transfer to serving platter
Squeeze seared grapefruit on top of entire salad and serve.