Warm shaved fennel with pink grapefruit

  • 1 fennel bulb
  • 1 pink grapefruit
  • Extra-virgin olive oil
  • Salt
  • 40g slivered cerignola or other big green olives
  • 60ml freshly squeezed pink grapefruit juice
  • 20g fennel fronds
  • Special equipment: mandoline
1) Using a mandoline, slice the fennel into thin shavings.

2) Cut the bottom and top off the grapefruit. Using a knife, cut the peel off the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in one hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.

3) Coat a large frying pan over a medium heat with extra-virgin olive oil and add the shaved fennel. Season with salt and sauté for 1 to 2 minutes or until the fennel is warm and coated with the oil. Remove from heat.

4) Toss in the grapefruit segments, olive slivers and juice and sprinkle with the fennel fronds. Serve immediately.

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