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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

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

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.