Fennel is one of those vegetables that I completely forget about until it's December. Even if I buy some during the non December part of year, it always seems to get pushed back into the deep bowels of the vegetable drawers. I got reminded to use fennel when my friend, Caliopy of Comme Des Calliope, came over for dinner. She requested some salads, mentioning beets and fennel. I put the two together then added juicy, tangy ruby grapefruit, avocados for creaminess and capers, kalamata olive and pickled asparagus for a salty contrast. It makes for a refreshing, beautiful wintertime salad. I made the same salad a few days later adding pomegranate arils and roasted pistachios (instead of sunflower seeds), which was even better. Unfortunately, I didn't take pictures of this version, but I fully encourage you to decorate avidly!
Fennel, Grapefruit and Beet Salad
1 fresh beet, boiled, skinned and sliced
1 bulb of fennel
1/2 ruby red grapefruit, segmented
1/2 avocado, diced
1/3 cup kalamata olives
1 tablespoon capers
pickled vegetables (if you like extra salt, tangy vinegary bits)
1/4 cup avocado oil (or fruit olive oil)
2 tablespoon champagne vinegar
kalamata olive juice
3 cups mixed herb salad
roasted nuts for on top (I used sunflower seeds)
salt & pepper
Spread herbed salad mix on a flat, preferably long, plate. Top with avocados, grapefruit slices, fennel, olives, capers and possibly pomegranate arils. Mix oil, vinegar, olive juice, salt and pepper together and drizzle on top. Top with nuts.