Ingredients (serves 2)
For the salad :
– 2 small fennel bulbs
– 1 grapefruit
– 8 anchovies in olive oil
– 2 slices of bread (of your choice)
– olive oil
– salt, pepper
For the vinaigrette :
– the juice of the same grapefruit
– 1 tsp of whole grain mustard
– 3 tbsp of olive oil
– salt, pepper
Recipe
1. Preheat your oven at 200°C.
2. Tear the bread slices into pieces and add them to a baking tray (lined with parchment paper). Season them with a generous drizzle of olive oil and some salt and pepper. Mix well to coat, then bake for 8 to 10 minutes until the croutons are crispy and golden.
3. Rince the fennel bulbs, cut off their stalks (reserve some fennel fronds for the plating) then thinly slice them with a mandoline or a knife.
4. Supreme the grapefuit. Cut off both of its ends then stand it upright on a cutting board. With your knife, cut downward to remove the peel, following the curve of the grapefruit from top to bottom. Finally, slice on each side of the membranes to remove its segments. Press the juice of the remaining grapefruit to make the vinaigrette.
5. In a bowl, mix the grapefruit juice with the whole grain mustard and the olive oil. Season with salt and pepper.
6. On each plate, add half of the sliced fennel and grapefruit segments. Season with a few tablespoons of vinaigrette, then add half of the croutons and anchovies and finish with the reserved fennel fronds.