FENNEL AND GRAPEFRUIT SALAD WITH HONEY AND MINT

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VIBES: Starpoint “Object of My Desire”

INGREDIENTS:

  • 2 teaspoons fennel seed
  • 1 small shallot, thinly sliced

  • 2 tablespoons fresh lime juice, plus more as needed

  • 2 teaspoons honey

  • 1 teaspoon ground sumac

  • Kosher salt and freshly ground black pepper

  • 2 large grapefruits, peel and pith removed, sliced into 1/2-inch-thick rounds, and cut into bite-sized pieces

  • 1 avocado, sliced
  • 1 medium fennel bulb, thinly sliced crosswise

  • 1 cup fresh mint leaves

  • 1 cup fresh, tender parsley, leaves and stems

  • 2 tablespoons olive oil

DIRECTIONS:

Toast the fennel seed in a tiny skillet over medium heat, swirling the skillet frequently, until they have turned a light golden brown and smell super fragrant, about 2 minutes. Transfer them to a cutting board and let them cool slightly. Using the side of a chef’s knife, crush the seeds (or you can chop them) Whisk toasted seeds in a small bowl with the shallot, lime juice, honey, and sumac. Season with salt and pepper, and let sit a few minutes.

Toss with grapefruit, fennel, mint, and parsley together in a medium bowl and add the shallot and any liquid. Mix everything together and season with salt and pepper. Drizzle with the olive oil before serving.

Via Alison Roman DINING IN Cookbook.

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