Barbecue season is truly here, and Per's usual response to "what will we cook for dinner?" involves him standing with a hunk of meat over an open flame. Yes, we are very traditional, and yes, he takes care of the barbecue. Yes. That's the way we do it.
I'm always looking for fun sides and sauces to serve with whatever comes off the grill, so when I saw a version of this salad at A Veggie Venture, I knew I had to make it. I used pink grapefruit rather than blood oranges, and basil rather than mint, and I loved the outcome. It's a fresh and crunchy treat, and it goes well with anything from fish and shellfish to chicken or even beef. And it's perfect on its own too, as a small starter.
Fennel, Olive & Pink Grapefruit Salad
1 large fennel
black olives (a handful)
1 pink grapefruit
1/2 red onion
fresh basil
salt, pepper
olive oil
Slice the fennel very thinly, preferrably on a mandolin. Put in a bowl of icy cold water for a few minutes while you prepare the rest - this will help them crisp up even more.
Cut out filets from the grapefruit. (This is called to supreme the fruit, and you remove all membranes, skin or pith.) Catch the juices in a bowl.
Slice the red onion thinly, and slice the basil or just tear it into shreds. Mix the fennel with the olive oil and a bit of the juice from the grapefruit. Toss with olives, red onion and grapefruit wedges on a nice salad plate and season with salt and pepper.
Recipe in Swedish
Sallad med oliver, blodgrape och fänkål
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