I always find it hard to stay awake after lunch, except when I have something light and possibly with little or no carbs at all. Yesterday I had this fennel and grapefruit carpaccio and didn’t feel drowsy; unlike today where I had a pasta bake and I keep on visualising my bed. So, instead of yawning my way through the afternoon, my solution is to get some movement and breathe some fresh air in. Fortunately soon I’ll head to my local butcher to get the meat I ordered for Saturday. I’ll actually be catering for one of our usual dinners with my fiancé and a friend of ours. To get idea through, the two first begun by complimenting my cooking and then, they asked if I could cook and bring the food to Andy’s house. I won’t admit it to them but I liked the idea. After having dinner at his place, we will then go out to the nearby bars (where the choice of places to go out to is slightly better than in the valley I live in).
Fennel and Grapefruit Carpaccio
Recipe for 4
Prep time: 15 min
Cook time: 5-7 min
1 large fennel or 2 small ones
4 tbsp. olive oil
2 tbsp. finely chopped parsley
4 tbsp. slivered almonds
Salt and pepper
In a non-stick pan place the almonds and roast them until browned. Remove from pan and set aside.
Slice the top and bottom of the grapefruit and following the contour of the fruit slice the peel all around. Holding the grapefruit above a bowl, cut along the membrane to remove the segments. Keep 2 tbsp. of the juice as you will need it for the dressing.
Cut the bottom of the fennel off and using either a slicer or a knife, thinly slice the fennel(s).
Mix the 2 tbsp. of grapefruit juice with the olive oil and season with salt and pepper to taste.
On each serving plate place the sliced fennel and then the grapefruit on top. Drizzle the dressing and on top sprinkle the parsley and the slivered almonds. Serve.