Fennel and Artichoke Salad with Grapefruit
  • For the salad:
  • 1 small fennel bulb
  • 1 large artichoke, prepped (see prep guide below)
  • ¼ cup Lemon Dijon Vinaigrette (see recipe below), plus more to taste.
  • 1 grapefruit
  • 1 tablespoon fresh flat-leaf parsley leaves
  • 1 avocado, pitted, peeled, and thinly sliced
  • 1½ ounces ricotta salata, sliced and broken into shards
  • Jacobsen flake finishing sea salt and freshly ground black pepper
  • For the vinaigrette:
  • Zest and juice of 1 lemon
  • 2 tablespoons champagne vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • ¼ garlic clove, grated on a Microplane
  • ⅓ cup extra-virgin olive oil
  • Jacobsen flake finishing sea salt and freshly ground black pepper
  1. Pick off and reserve the fronds from the top of the fennel. Run the fennel bulb and stems on a mandoline to create paper-thin slices, then mandoline the prepped artichoke heart (below) as well. Toss the fennel and artichoke slices in a large bowl with the dressing to prevent oxidation.
  2. Trim the top and bottom of the grapefruit, then use a paring knife to cut off all the pith and peel. Reserve the peels. Holding the grapefruit over the fennel and artichokes, cut out the segments between the memranes. Cut the segments into bite-size pieces and add to the bowl. Squeeze all the juice you can from the membranes, then discard. Gently toss and add more dressing to taste.
  3. Divide the mixture among serving plates and top with the parsley, avocado, and ricotta salata. Zest some of the reserved grapefruit peel on top, then sprinkle with the reserved fennel fronds. Season with salt and pepper and reserve immediately.
Recipe by Be Well at https://www.bewell.com/blog/fennel-artichoke-salad-grapefruit/