Love and Spices: Fennel
and Pink Grapefruit

Fennel salad with your barbecue meals, very refreshing!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Fennel and Pink Grapefruit

Nothing beats a fresh, crisp salad for the perfect summer meal. This salad, with its light tang and satisfying crunch, pairs beautifully with grilled meats (chicken, pork, fish) and balances out richer dishes.

Preparation time: 15 min | Yields: 4 servings

• 2 fennel bulbs
• 2 large pink grapefruits
• 2 tbsp olive oil
• 2 limes, juiced
• 2 tbsp orange juice
• 1 tbsp mint, chopped
• 1 1/2 tsp sea salt
• 1/4 tsp white pepper, freshly ground
• 1/4 tsp red peppercorns

Julienne the fennel bulbs.
Place in a salad bowl with the grapefruit segments.
Combine the remaining ingredients in a separate bowl.
Stir into the salad.

GRAPEFRUIT SEGMENTS

Using a sharp serrated knife, cut around the grapefruit instead of plunging the knife.
Place it at a right angle with the point toward the centre.
Cut the fruit at the place where the pulp and the rind meet.
Using a gentle sawing motion, make your way around the fruit.
Carefully slice on either side of each membrane, separating the segment.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn