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Fennel and Red Grapefruit Salad with Asiago Cheese
  • 1 large fennel bulb
  • 1 large red grapefruit
  • 1 oz. Asiago cheese
  • 4 tsp. extra virgin olive oil, preferably mild and fruity
  • Freshly ground black pepper, to taste

Trim fennel by slicing across top just where bulb starts to swell, cutting off any stalks and fronds. Cut off a slice from tough bottom. With your fingers pull away any tough or bruised outer layers. Halve bulb vertically, making 2 pieces. Cut each half vertically into five 1/2-inch wedges. Trim away most of hard core from each wedge, leaving just enough to hold layers together.

Cut top and bottom off grapefruit, cutting deep enough to expose flesh. Standing grapefruit on its flat bottom on work surface, work a knife down the side, following curved shape of fruit to slice the peel and white pith in a strip. Keep rotating grapefruit until all peel is removed. Holding peeled fruit over bowl, work knife in along membrane on both sides of every section, releasing flesh into bowl. Squeeze juice from membrane into bowl.

To assemble salad, on each of four salad plates, arrange 5 fennel wedges in an arc. Fan out 4 grapefruit wedges below fennel, slightly overlapping them. Holding chunk of cheese over each plate, use vegetable peeler to shave a few thin slices over salad, using one-quarter ounce of cheese for each serving. Drizzle 1 teaspoon oil over each salad. Season with a pinch of pepper. Serve salad immediately.

Makes 4 servings.

Per serving: 110 calories, 7 g total fat (2 g saturated fat), 11 g carbohydrate,
 3 g protein, 3 g dietary fiber, 115 mg sodium.

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