Roast Fennel and Ruby Grapefruit Salad
Australian Gourmet Traveller recipe for roast fennel, mint and ruby grapefruit salad
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Cooking tools:
- Microplane
- Chef's knife
- Mixing bowl
- Measuring spoon
- Skillet
- Stove
- Oven
- Serving platter
Ingredients
- 1 ruby grapefruit
- 2 tbsp olive oil
- 3 bulbs of fennel, cut into wedges
- 70 ml extra-virgin olive oil
- 3 cloves of garlic, thinly sliced
- 30 ml sherry vinegar
- 1 cup coarsely torn mint leaves
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