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Fennel and Bibb Lettuce Salad with Grapefruit

The photo shows the salad without the cheese. Barb L.

Yield: 2 Salads

1 bulb fennel, thinly sliced and 1 ferny front reserved for garnish

1 head Bibb, Boston, or Butter lettuce

2 Tbsp Flying Olive Lemon, Basil, Rosemary, Blood Orange or Chipotle (a little spicy) Extra Virgin Olive Oil

2 Tbsp Flying Olive Grapefruit Balsamic

1 tsp honey, if desired

1 pink grapefruit, segmented

Pecorino-Romano cheese, shaved into curls, if desired


Prepare the veggies and divide between the plates, gently tossing the greens to combine (the fennel tends to end up on the bottom, so rearrange it). Sprinkle on the chopped fennel fronds.

Whisk together the Flying Olive EVOO of Choice, the Flying Olive Grapefruit Balsamic, and honey.

Segment the grapefruit and add to the top of each salad. Shake or whisk the dressing and add to each salad. Add the cheese curls and serve.

Submitted by Barb L.