Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

Avocado, Fennel & Grapefruit Salad with Grilled Shrimp
Photo by Scott Phillips

Ingredients

  • 1⁄2 small bulb fresh fennel, cored and very thinly sliced or shaved on a mandoline (about 1 cup)
  • 1 large head Boston lettuce, washed and torn into large bite-size pieces (about 3 cups)
  • 1 ruby red grapefruit
  • 1⁄2 cup extra-virgin olive oil
  • 3 oz. feta, crumbled (about 1⁄2 cup); optional
  • 1⁄2 cup loosely packed fresh cilantro leaves
  • 3⁄4 tsp. kosher salt
  • + 7 more ingredients
    • 1 cup mâche sprigs
    • 1⁄4 tsp. freshly ground black pepper
    • 1 Tbs. fresh lime juice; more as needed
    • 1 large shallot, finely diced (about 1⁄4 cup)
    • 1⁄2 tsp. fennel seeds, lightly chopped
    • 1 medium-size ripe Hass avocado
    • 3⁄4 lb. jumbo shrimp (21 to 25 per lb.),peeled and deveined

Slice the ends off the grapefruit to expose the flesh. Set the grapefruit on one of its cut ends and slice off the skin in wide strips (try to remove all the bitter white pith). Working over a medium bowl, cut the segments free from the membranes, letting each segment fall into the bowl as you go...

View full recipe at Fine Cooking

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