Slice 1 raw fennel and a bunch of radishes thinly. Add the meat and juice of 2 grapefruit. Mix and store cool.
Chop 2 dates in little pieces. Put in a sauce pan. Add the juice of 1/2 lemon, 2 table spoons of water and 1 table spoon of maple syrup. Heat an stir until you obtain a chutney like consistency. Add lots of pepper and some salt.
Mix the date sauce with the salad. Finish with fresh parsley.
Serve with fish, meat or fresh cheese or some roasted nuts if you prefer a vegan dish.
One thought on “Although it’s chilly and wet in Tuscany, we’ll have a colorful salad”
I adore fennel, and think it is often passed by. This looks like a perfect salad!