Grapefruit & Fennel Salad

When spring rolls around, this is exactly the kind of salad I crave. Crisp fennel, juicy grapefruit, tart Granny Smith apple, fresh herbs, and quick-pickled shallots come together in a salad that's bright, refreshing, and full of texture.

It's simple enough for a weeknight dinner but elegant enough to serve when friends come over. Pair it with grilled fish, roast chicken, or shrimp, and you've got one of my favorite spring meals.

Yield: About 6 cups

Servings: 4

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: About 35 minutes

Ingredients

Quick-Pickled Shallots

• 2–3 shallots, thinly sliced into rings

• ½ cup apple cider vinegar

• ½ cup water

• 1 tablespoon granulated sugar

• 1 teaspoon kosher salt

• ½ teaspoon whole black peppercorns

Salad

• 1 fennel bulb, very thinly sliced (reserve the fronds)

• 1 large grapefruit, segmented

• 1 Granny Smith apple, thinly sliced

• 2 celery stalks, thinly sliced on the bias

• ½ cup chopped fresh herbs (I like parsley, mint, and the reserved fennel fronds)

• ¼ cup shaved Parmesan

• 2–3 tablespoons extra-virgin olive oil

• Flaky salt

• Freshly ground black pepper

Instructions

1. Place the sliced shallots into a clean glass jar or heatproof bowl.

2. In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Bring to a boil, stirring until the sugar dissolves.

3. Pour the hot brine over the shallots. Cover and let sit for 30 minutes while you prepare the rest of the salad.

4. In a large serving bowl, combine the sliced fennel, grapefruit segments, apple, celery, herbs, and shaved Parmesan.

5. Drain a handful of the pickled shallots and add them to the salad.

6. Drizzle with the olive oil, season with flaky salt and freshly ground black pepper, and gently toss to combine.

7. Taste and adjust the seasoning before serving.

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Serving Suggestions

This salad pairs beautifully with:

• Grilled salmon

• Roast chicken

• Grilled shrimp

• Rice pilaf or crusty bread

It also makes a beautiful first course for a spring dinner party.

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Storage

The dressed salad is best enjoyed immediately.

If you'd like to prep ahead, keep the fruit and vegetables separate from the olive oil and seasonings until just before serving.

The pickled shallots will keep in the refrigerator for up to 2 weeks.

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Maddie's Tip

A mandoline isn't required, but it's the easiest way to get the fennel paper thin. Thin slices make the fennel tender, delicate, and much easier to eat.