Grapefruit, Fennel and Herb Salad

I am afraid of cooking. 

I'm going to try to learn how, and to get myself into the swing of things, I'm starting out easy with a salad. Can J Fierce chop?  Yes she can.  Can J Fierce slice? Yes she can (and so can her mandoline).  Can J Fierce section? Yes she can, although it is more complicated.  Can J Fierce toss? Yes she can. (C Fierce note: what is this, an Obama rally? I thought we were a cooking blog.)

To review:

Chop Herbs

Slice Fennel

Section Grapefruit

Toss together. 

Revisiting this salad with attempts to further refine it only had me amp up the grapefruit to fennel ratio.  At this point, I have to admit that I'm still not quite good enough at the whole "combine flavors that are not sweet" thing, so the addition of prosciutto lasted only one bite (sour and salty do not combine well with anise-y in this scenario). With just a touch extra citrus, I will revisit this - I've already had it twice this week. 

Fiiiiine here are more complete instructions:

Fresh Herb, Grapefruit and Fennel Salad 

only barely adapted from Bon Appetit, December 2009 

Ingredients

2 large grapefruits (I have used both Texas and California varieties, and they are both delicious, but look how pretty that bright red Texas one is in the picture!)

2 bulbs fresh fennel

1 cup parsley, chopped

1/4 cup mint, chopped

extra virgin olive oil

salt to taste

Method

Section the grapefruit, working over the bowl  you plan on serving in (to catch all the juice). Good step by step pictures are here if you're a visual learner like me.

Slice the fennel as thinly as you can and add to the bowl.  Add chopped herbs and a drizzle of olive oil. 

Toss together and serve.