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I love this salad. It’s so full of flavor you barely need dressing. And despite how easy and quick it easy to put together, this Fennel, Dandelion Greens, and Grapefruit salad makes a great dish for hosting and potlucks.
I use a handheld mandolin to quickly slice up the fennel and red onion into thin strips. And if you can find dried botija olives – it’s worth the splurge. But you can replace it with other dried olives or leave it out.
Fennel, Dandelion Greens, and Grapefruit Salad
Use a handheld mandolin for quick slicing of the fennel and onion, but a sharp knife also works.
1 fennel bulb, thinly sliced
1 bunch dandelion greens, thinly sliced
1 organic grapefruit (any variety), peeled and cut into chunks
1/2 or 1 small red onion, thinly sliced
1/3 cup dried black olives (optional)
Sea salt and freshly cracked pepper to taste
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Mix all ingredients in a bowl and serve. Garnish with fennel fronds if desired.
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