Appetizer: Italy – Insalata Di Finocchio E Pompelmo (Fennel and Grapefruit Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (360 ml) (5 oz (140 g)) finely grated Parmesan cheese
1 small fennel bulb, very thinly sliced (reserve tender fronds)
1 pink grapefruit, supremed and diced (about 1 cup (240 ml))
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) grapefruit juice (from the supremes), optional
2 tbsp (30 ml) extra-virgin olive oil
1 / 2 tsp (2.5 ml) honey or agave
1 tbsp (15 ml) finely chopped fresh dill
1 tbsp (15 ml) finely snipped chives
Freshly ground black pepper, to taste
Pinch of flaky sea salt, to taste
Optional: a few pink peppercorns, lightly crushed

Show original ingredient measurements

1 1 / 2 cups (5 oz / 140 g) finely grated Parmesan cheese
1 small fennel bulb, very thinly sliced (reserve tender fronds)
1 pink grapefruit, supremed and diced (about 1 cup / 240 ml)
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) grapefruit juice (from the supremes), optional
2 tbsp (30 ml) extra-virgin olive oil
1 / 2 tsp honey or agave
1 tbsp (15 ml) finely chopped fresh dill
1 tbsp (15 ml) finely snipped chives
Freshly ground black pepper, to taste
Pinch of flaky sea salt, to taste
Optional: a few pink peppercorns, lightly crushed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 375°F (190°C). Line 2 baking sheets with parchment or silicone mats.
Spoon heaping 1-tablespoon (15 ml) mounds of Parmesan onto the sheets, spacing 2 inches (5.08 cm) apart. Flatten lightly into 2 1/2-inch (6.35 cm) rounds. Bake 6–8 minutes until lacy and golden at the edges. Cool completely on the sheet to crisp.
In a bowl, whisk lemon juice, optional grapefruit juice, olive oil, and honey with a pinch of salt and pepper.
Pat the grapefruit pieces dry if very juicy. Add shaved fennel, grapefruit, dill, and chives to the bowl; toss gently to coat. Taste and adjust salt, pepper, and acidity.
Top each Parmesan crisp with a small forkful of fennel–grapefruit salad just before serving. Garnish with reserved fennel fronds, flaky salt, black pepper, and crushed pink peppercorns if using. Serve immediately so the crisps stay crunchy.

Heat oven to 375°F (190°C). Line 2 baking sheets with parchment or silicone mats.
Spoon heaping 1-tablespoon mounds of Parmesan onto the sheets, spacing 2 inches apart. Flatten lightly into 2 1/2-inch rounds. Bake 6–8 minutes until lacy and golden at the edges. Cool completely on the sheet to crisp.
In a bowl, whisk lemon juice, optional grapefruit juice, olive oil, and honey with a pinch of salt and pepper.
Pat the grapefruit pieces dry if very juicy. Add shaved fennel, grapefruit, dill, and chives to the bowl; toss gently to coat. Taste and adjust salt, pepper, and acidity.
Top each Parmesan crisp with a small forkful of fennel–grapefruit salad just before serving. Garnish with reserved fennel fronds, flaky salt, black pepper, and crushed pink peppercorns if using. Serve immediately so the crisps stay crunchy.