Warm Shaved Fennel with Pink Grapefruit

Recipe courtesy of Anne Burrell

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Warm Shaved Fennel with Pink Grapefruit

Name: Warm Shaved Fennel with Pink Grapefruit
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 bulb fennel; 1 pink grapefruit; Extra-virgin olive oil; 60 milliliters freshly squeezed pink grapefruit juice; 40 grams slivered Cerignola or other large green olives; 20 grams fennel fronds; Salt

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Level: Advanced

Total: 25 min
Active: 25 min

Yield: 4 servings

Level: Advanced

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

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1 bulb fennel

1 pink grapefruit

Extra-virgin olive oil

60 milliliters freshly squeezed pink grapefruit juice

40 grams slivered Cerignola or other large green olives

20 grams fennel fronds

Salt

Directions

Special equipment:

a mandoline

Slice the fennel into thin shavings using a mandoline.
Cut the bottom and top off the grapefruit. Cut the peel off the sides, following the curve of the grapefruit and being careful to cut away only the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.
Heat a large frying pan over a medium heat and coat it with extra-virgin olive oil. Add the shaved fennel. Season with salt and saute until the fennel is warm and coated with the oil, 1 to 2 minutes. Remove from the heat. Toss in the grapefruit segments, grapefruit juice and olive slivers; sprinkle with the fennel fronds. Serve immediately.