A refreshing summer salad inspired by: The Vegetarian Table: North Africa
2 ruby red grapefruits
1 t sea salt
1 fennel bulb
3 green onions with tops, finely sliced
1/2 t ground cumin
3 T olive oil
12 Kalmata olives
1. Peel grapefruit with a knife so that you can cut down to the flesh, then cut between the membranes, discard the seeds and white pith, saving the juice. Cut each grapefruit section into 1-inch pieces. Place grapefruit in a serving bowl and sprinkle with salt.
2. Cut off and discard the woody stems and fronds from the fennel bulb. Slice the bulb crosswise into thin rings. Combine them with the grapefruit. Add the green onions, cumin, and olive oil. Garnish with olives and serve.