Thank you Martha Stewert for this amazing salad!!!! My husband is now hooked on grapefruit… and it used to be a struggle to get him to eat it. The salad we made was pretty similar to Martha’s but we made our own dressing and we brushed the fennel with olive oil when we grilled it.
So many flavors going on…. the bitterness of the rocket, the clean citrus flavor from the grapefruit, the saltiness from the prosciutto and olives and the richness from the cheese…
1 bulb of fennel, green stalks removed, sliced into 1/3-1/2 inch slices
4 slices of prosciutto
1 ruby red grapefruit, slice off the rind and then pull apart and remove the tough skins that separate the segments, then cut into bite size pieces
6 garlic stuffed green olives, sliced
2 large handfuls of rocket greens (or arugula)
fresh shaved parmesan
1 T. olive oil for brushing the fennel
3 T. grapefruit juice
3 T. olive oil
2 T. sherry vinegar
1 T thinly sliced shallot
1 t. honey
salt and pepper to taste
1. Heat up the grill to medium heat. Brush the fennel with olive oil and season with salt and pepper and grill for about 12 minutes, flipping every three minutes or so. Make sure you don’t burn the fennel… burnt fennel is pretty nasty!!! You may need to brush the fennel with more olive oil to keep it from sticking to the grill.
2. Grill the prosciutto for a few minutes so it gets a nice smoky flavor.
3. Prepare your salad dressing by combining grapefruit juice, olive oil, sherry vinegar, honey, shallot, salt and pepper and whisking it well.
4. Prepare your salad by arranging the rocket greens, green olives, grapefruit, prosciutto, fennel and parmesan on salad plates. Drizzle with the grapefruit vinaigrette and enjoy.