Prosciutto, Grilled Fennel, & Grapefruit Salad

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.

Prosciutto Fennel Grapefruit Salad

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…


2 servings.

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.


Salad…Who Eats Salad???

In our attempt to not waste as much food, Steve and I have started eating more salads…which is a good thing right? Packed with vitamins…and if we didn’t pile on the cheese they’d probably be considered healthy too.


Yep, Steve will eat beets!!! And he doesn’t gag when I serve them anymore.


2 servings as entree or 4 servings as a side.

3 beets
1 big handful of green beans, trimmed
1 bag of organic salad mix
goat cheese (about 1-1 1/2 oz. per person)
2 green onions, diced
1 shallot, finely minced
1-2 garlic cloves, minced or pressed with a garlic press
1/4 cup EVOO
1/4 cup red wine vinegar, plus some to drizzle on beets (takes away some of the earthiness that some people can’t stand)
1/2 teaspoon honey
1 teaspoon stone ground mustard
salt and pepper to taste


1. Rinse your beets well before adding them to a large pot of boiling water. Boil the beets until they are fork tender, this could take anywhere from 25 minutes to an hour (maybe more) depending on the size and freshness of your beets.

2. While your beets are boiling prepare a second smaller pot of boiling water. In this pot you will add your green beans. Boil them for 2-3 minutes until bright green then strain them and add them to an ice bath to stop the cooking process.

3. Once your green beans are cooled cut them into 1-1 1/2 inch segments and set aside.

4. Once your beets are tender, strain them in the sink. I’ll usually run a little cold water over them and put a handful of ice cubes on them to speed up the cooling process. Once they have cooled you can peel them and dice them up.

5. Drizzle your beets with a little red wine vinegar while you prepare the dressing.

6. To make the dressing combine EVOO, red wine vinegar, mustard, honey, minced garlic, and minced shallot in a small bowl and whisk until blended.

7. Toss the beets in a tablespoon or two of the dressing.

8. In a large bowl toss the salad greens, green beans and dressing until covered, then serve the salad greens on small plates and top with the beets and goat cheese. Garnish with some of the diced green onion.