Fennel and bean salad with grapefruit vinaigrette



Step 1

Juice ¼ of the grapefruit into a small bowl, segment the rest. Set aside.

Step 2

Separate the stalks and fronds from the fennel bulb. Thinly slice the stalks and roughly chop the fronds. Place in a large bowl. Cut fennel bulbs in half and thinly slice with a knife or mandoline. 

Step 3

Add the bulbs to the bowl with the fronds and stalks along with basil, mint, and grapefruit segments. Stir to combine, then add in the grapefruit juice and ¼ teaspoon salt, mix. Allow to sit for 5 minutes. Then, stir in the beans, ¼ teaspoon more salt, sambal, and ¼ cup oil. Serve immediately. 

Photography and styling by Jenny Huang.