This sunny salad will perk up even the coldest of days – plus you’ll get your immune boosting vitamin C hit. ?
1 large fennel bulb, rinsed and trimmed
1 medium red grapefruit, supremed*
2 cups lettuce of choice (I recommend frisee, but you can also use romaine or bibb)
⅓ c slivered almonds
⅓ c chopped prosciutto
1 Tbsp + 2 tsp coconut oil, melted
3 Tbsp apple cider vinegar
3 Tbsp oilve oil
sea salt, to taste
Preheat the oven to 400º
Cut the fennel bulb into thin wedges or slices and add it to a large baking dish, spreading into an even layer. Toss the fennel with 1 Tbsp melted coconut oil and place it in the oven.
Bake the fennel for 10 minutes. When the fennel is baked, turn the oven broiler on high and broil for 3-5 minutes, until the fennel starts to become golden.
While the fennels roasts, heat the a medium frying pan over medium-high heat.
When the pan is hot, add the slivered almonds and cook until toasted, stirring constantly. Set aside, and leave the pan on.
Add the coconut oil to the hot pan.
When the oil is hot, add the prosciutto and cook until crispy, stirring regularly. Set aside.
Blend the oil, vinegar, and sea salt to make the vinaigrette. Set aside.
Prepare the lettuce – if you’re using romaine or bibb lettuce, slice the lettuce thinly and add it to 2 salad bowls. If you’re using frisee, simply divide the lettuce evenly between the 2 bowls.
Add the roasted fennel to the lettuce, dividing it evenly between the 2 bowls.
Top the roasted fennel with 4-5 slices of grapefruit.
Finish the salad with the toasted almond, prosciutto, and vinaigrette, dividing all evenly to ensure equal deliciousness for both parties.
*HERE is a great instructional video on how to supreme a grapefruit