Florence Fennel Salad

Florence fennel (also known as Finocchio) was one of three major ingredients used in making Absinthe, an alcoholic beverage which originated as a medicinal elixir in Switzerland. It has a lovely aroma of star anise, a hint of sweet licorice and is touted as one of the best “au naturel” breathe fresheners.


  • 1 bulb Florence Fennel ~ thinly sliced (save the feathery foliage for garnishing)
  • 1 ruby red grapefruit ~ peeled; pith & white membrane removed
  • 5-6 medium-large red radishes ~ thinly sliced
  • 1/2 cup chilled white (or rose) wine
  • dash sea salt
  • freshly ground black pepper


  1. Lightly toss all the ingredients together in a medium-large salad serving bowl.
  2. Garnish with freshly ground black pepper and a sprig of the feathery leaves.
  3. You might also like to coarsely chop the leaves and add it to the salad. Voila! Simple, nutritious, delicious.

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Designer • Amateur Chef • Recreational Photographer • Flexitarian Foodie • Forager • Globetrotter

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