Crisp fennel salad with sardines and capers
1. Slice the fennel into very thin slices and cut the romaine into pieces. Segment grapefruit by using a knife to slice along the sides of the membranes and then removing the flesh. Arrange fennel, romaine, grapefruit segments and sardines in a serving bowl and dribble with dressing.
Stir ingredients together in a bowl and season to taste with salt and freshly ground black pepper.