Wednesday, February 8, 2012

Warm Fennel with Pink Grapefruit

1 fennel bulb
1 pink grapefruit
2 tsp olive oil
10-12 stuffed green olives, quartered lenghtwise
3-4 tbsp chopped fennel fronds

Cut the fennel in half, then slice 1 mm thin, using a mandoline. Cut the grapefruit into fillets*, reserving the juice. Heat oil over medium heat. Add fennel and cook until warm and starting to soften, stirring often, about 4-5 minutes. Season to taste with salt and pepper. Remove from heat and toss with remaining ingredients. Serve warm.

*Cut off top and bottom and then the sides, following the curve of the grapefruit. Then cut the flesh away from the membranes, catching the juice in a plate.

(adapted from: Fabulously Fun Food
                        Food Network)

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