Ingredients for 4

2 large pink or ruby grapefruits (about 600 g / 1 lb 5 oz)
1 medium fennel bulb, very thinly sliced (about 250 g / 9 oz)
40 g shelled pistachios, roughly chopped (1½ oz / about ⅓ cup)
20 g capers, drained (¾ oz / about 2 tbsp)
15 g fresh mint or parsley, chopped (2 tbsp) – optional
Grapefruit Dressing:
- 60 ml fresh grapefruit juice
  (4 tbsp / ¼ cup)
- 45 ml extra virgin olive oil
  (3 tbsp)
- 2 ml fine sea salt
  (½ tsp or to taste)
- Freshly ground black pepper to taste

Recipe

Using a sharp knife, peel the grapefruits and cut into segments, removing all white pith. Reserve 60 ml (¼ cup) of the juice for the dressing.
Trim the fennel bulb, reserving a few fronds for garnish, and slice it very thinly using a sharp knife or mandolina.
Arrange the fennel slices on a serving platter and top with the grapefruit segments.
Scatter over the chopped pistachios, capers, and fresh herbs (if using).
In a small bowl, whisk together the reserved grapefruit juice, olive oil, salt, and black pepper until lightly emulsified.
Drizzle the dressing evenly over the salad just before serving.
Garnish with fennel fronds and serve immediately for the freshest flavour and texture.

Chef’s Tip: Let the sliced fennel sit in ice water for 10 minutes (then pat dry) for extra crispness.

Did You Know?

In Mediterranean European salads, grapefruit is used to add bright acidity and a subtle bitterness that balances rich ingredients like olives, seafood, and soft cheeses. Its juicy segments pair especially well with fennel.