Shaved Fennel Salad with Grapefruit

This recipe is courtesy of Curtis Stone, a chef, author and television personality who hosts Top Chef Masters on Bravo and has appeared on other well-known shows, as part of his local appearance at the Enjoy Arts and Tastes festival in St. Petersburg, Florida, November 15-17, 2013. His philosophy is to cook as Mother Nature intended – buy local, seasonal and organic ingredients, keep recipes simple and allow the food to speak for itself.
By | October 01, 2013


Using a mandolin, shave the fennel into paper-thin slices. Submerge the fennel in a bowl of cold water. Cover and refrigerate for about 1 hour, or until cold and crisp. Drain well.

In a large bowl, combine the fennel, parsley, and chives. Using a microplane grater, grate the lemon zest over the fennel mixture. Into a small bowl, squeeze the lemon juice. Slowly drizzle the olive oil into the lemon juice while whisking. Season to taste with salt and pepper.

Toss the fennel mixture with the lemon vinaigrette and season to taste with salt and pepper. Mound the salad onto the center of 4 serving plates. Arrange the grapefruit segments alongside and serve immediately.

Make-ahead: The fennel can be sliced, submerged in water, and chilled up to 8 hours ahead.


  • 3 fennel bulbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 grapefruit (choose a sweet variety such as Ruby Red), segmented
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