About the Recipe
When winter rolls around and citrus fruits are at their juiciest, I find myself drawn to dishes that highlight their vibrant, sun-kissed flavors. This fennel and apple carpaccio is my go-to when I want something light, crisp, and elegant without spending hours in the kitchen. It’s the kind of dish that feels sophisticated but is truly effortless to make. The crunch of sweet apples paired with the subtle anise flavor of shaved fennel sets the stage, while bursts of tangy grapefruit and fresh mint bring a refreshing brightness to every bite. Drizzled with a zesty white balsamic vinaigrette, it’s like bringing a bit of sunshine to your table, even on the coldest days. Whether I’m serving this at a cozy family dinner or impressing guests, it always disappears quickly—proof that simplicity, when done right, can be truly magical.

Refreshing and Light: The crisp apples, shaved fennel, and juicy grapefruit create a refreshing combination that’s perfect for cleansing the palate.
Easy Yet Elegant:Â Despite its fancy presentation, this dish is incredibly simple to assemble, making it ideal for entertaining.
Balanced Flavors:Â The sweetness of the apples, the slight licorice note of the fennel, and the tang of the white balsamic vinaigrette all come together harmoniously.
Seasonal Flexibility:Â This dish is perfect for showcasing winter citrus and apples, but it can easily be adapted with summer fruits like peaches or nectarines.
Nutritious and Gluten-Free:Â Naturally gluten-free and packed with fiber and vitamins, this dish is both a healthy and delicious addition to any meal.
What You'll Love
1. Can I prepare this ahead of time? Yes! You can slice the fennel and apples up to 2 hours ahead, but be sure to keep the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning. Assemble the dish right before serving to maintain its fresh look.
2. What can I use instead of grapefruit? You can substitute orange or blood orange segments for a sweeter twist or even pomegranate seeds if you prefer a pop of color and texture.
3. What if I don’t have white balsamic vinegar? You can substitute apple cider vinegar or rice vinegar. Regular balsamic will work too, but it will add a deeper, sweeter flavor.
4. Can I add nuts for extra texture? Definitely! Toasted walnuts or pecans would be a delicious addition, adding crunch and a nutty flavor.
5. Is this recipe vegan-friendly? Yes, as long as you use a vegan-friendly sweetener like maple syrup instead of honey.
Frequently asked Questions
Ingredients
Carpaccio:
1 medium fennel bulb, thinly sliced (reserve some fronds for garnish)
1 green apple (Granny Smith works best), thinly sliced
1 red apple (such as Honeycrisp), thinly sliced
1 grapefruit, segmented (reserve any juices)
Fresh mint leaves, torn or left whole for garnish
White Balsamic Vinaigrette:
3 tbsp white balsamic vinegar
2 tbsp grapefruit juice (from the segmented grapefruit)
1 tbsp honey or maple syrup (adjust to taste)
1/3 cup extra virgin olive oil
½ tsp Dijon mustard
Salt and freshly cracked black pepper to taste
Preparation

Prepare the Fennel and Apples:
Thinly slice the fennel bulb using a mandoline or sharp knife.
Thinly slice both apples, leaving the skin on for added color and texture.
Place the apple slices in a bowl with a little water and a splash of lemon juice to prevent browning while you prepare the rest.

Segment the Grapefruit:
Peel and segment the grapefruit over a bowl to catch any juices. Reserve about 2 tbsp of the juice for the vinaigrette.
Make the Vinaigrette:
In a small bowl or jar, whisk together the white balsamic vinegar, grapefruit juice, honey, Dijon mustard, salt, and pepper.
Slowly drizzle in the olive oil while whisking to emulsify the dressing.
If you want to read more about white balsamic and the different kinds of vinegars you can check out my blog Utimate Guide to Vinegars

Assemble the Carpaccio:
On a large serving platter, layer the fennel and apple slices, slightly overlapping them in a circular or linear pattern.
Scatter the grapefruit segments over the top.
Drizzle with the white balsamic vinaigrette and gently toss or leave as is for a more elegant presentation.

Garnish and Serve:
Sprinkle with torn mint leaves, fennel fronds, and additional black pepper if desired.
Serve immediately as a light appetizer or side dish.
And that’s it! Simple, fresh, and packed with flavor. This fennel and apple carpaccio proves that you don’t need a long list of ingredients or complicated techniques to create something special. Serve it up, enjoy the crunch and zing, and let the clean, bright flavors speak for themselves. It’s the kind of dish you’ll find yourself making again—whether to impress guests or just to treat yourself on a weekday.
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