Steps to Make Ultimate Fennel and Artichoke Salad with Grapefruit
Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, How to Prepare Quick Fennel and Artichoke Salad with Grapefruit. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fennel and Artichoke Salad with Grapefruit, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fennel and Artichoke Salad with Grapefruit delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fennel and Artichoke Salad with Grapefruit is 20 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fennel and Artichoke Salad with Grapefruit estimated approx 15 minutes.
To get started with this recipe, we must prepare a few components. You can cook Fennel and Artichoke Salad with Grapefruit using 9 ingredients and 10 steps. Here is how you can achieve it.
We love the taste of fennel when it's covered with a tablespoon of extra virgin olive oil from Spain. And with the fresh bursts of grapefruit, this recipe is unbeatable! Thank to Seamus Mullen who presented this recipe at the 2019 Menus of Change® Leadership Summit.
Ingredients and spices that need to be Get to make Fennel and Artichoke Salad with Grapefruit:
- 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
Instructions to make Fennel and Artichoke Salad with Grapefruit
- Pick off and reserve fennel fronds.
- Run fennel on a mandolin to thinly slice.
- Clean artichoke and thinly slice on a mandolin.
- Toss fennel and artichokes in a large mixing bowl with vinaigrette to prevent oxidation.
- Trim top and bottom of grapefruit, then peel and cut segments into Supremes and combine with artichoke/fennel mixture.
- Plate on a large platter, season with more vinaigrette, sea salt and pepper.
- Add thinly sliced avocado.
- Add shaved aged Mahon cheese.
- Garnish with fennel fronds.
- Finish with a drizzle of Extra Virgin Olive Oil from Spain.
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