Grapefruit Carpaccio with Fennel Tartare and Pistachios

Want to try a starter that's different from the usual salad? How about this fruity and fresh grapefruit carpaccio with fennel tartare and roasted pistachios on top? Bring it on! This recipe practically made itself in around fifteen minutes before you could dig right in. It’s vibrante, refreshing and delicious. I used pink grapefruit, but blood orange would be another great substitute.

2 Medium grapefruit, peeled and thinly sliced

1 Small fennel bulb

A few Mint leaves

1 tsp Maille Dijon orange mustard

2 tbsp White balsamic vinegar

4 tbsp Extra virgin olive oil

1 pinch Sea salt

Freshly milled black pepper

20 g Pistachios, roasted and salted

For the carpaccio, peel the grapefruit, removing all of the white pith. Cut the grapefruit into very thin slices with a sharp knife – as thin as possible. Wash and dry the fennel, remove the stalk, cut into small cubes and season lightly with salt.
Add the diced fennel to the dressing and mix. Wash ming leaves, shake dry and chop finely.
Mix the mustard, white balsamic vinegar, mint leaves, olive oil, salt and pepper. Then mix with the fennel and leave to infuse for 10 minutes.
Arrange the grapefruit slices on a plate, slightly overlapping. Spread the fennel tartare on top and decorate with extra ming leaves and sprinkle with pistachios.

4 comments:

DEZMOND 19/10/25 12:53: Looks refreshing! Hope you are having a nice Sunday lunch, it was minus 1 this morgen when I woke up LOL
David M. Gascoigne, 19/10/25 13:39: I will take out a mortgage to buy pistachios and perhaps try this!
My name is Erika. 19/10/25 13:52: I like grapefruit, but it interacts with a med I take so none for me. :( This looks tasty. I bet orange would work too, like a nice blood orange.
Tom 19/10/25 13:59: ...like Erika, I LOVE grapefruit, but I can't eat it.