Radicchio Citrus Salad
Add this colorful side dish to your table. Enjoy the bite of seasonal radicchio paired with the tangy sweetness of the grapefruit.
- 1 large red grapefruit
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups lightly packed, torn radicchio leaves (1 head)
- 1 fennel bulb, sliced thinly
- 1/4 small red onion, thinly sliced into rings (12 slices)
- Fresh herbs: dill, parsley
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Using a sharp knife, trim the top and bottom off the grapefruit. Stand it on one end and cutting downward following the curve of the fruit, remove all the rind and white pith. Hold the fruit over a medium bowl and cut each grapefruit segment from its membrane, letting the segment drop into the bowl. Squeeze any juice from the remaining membrane into a small bowl or jar. For additional tips, search “how to supreme a grapefruit.” To prepare the fennel, cut off the base, and thinly slice the entire bulb. Use a mandolin for increased efficiency. In another bowl, make the dressing. Emulsify the oil, rice vinegar, honey, salt, pepper and 1 tablespoon of grapefruit juice. Add the radicchio and shaved fennel to the bowl with the dressing and toss to coat. To serve, arrange most of the radicchio and fennel mixture onto each plate then evenly divide the grapefruit segments, onion, and herbs over each portion. You can also arrange the salad in a large platter, such as the party-platter, and serve it family-style. Serve with fresh black pepper and flake salt, to taste. |
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Serves
4 people
COOK TIME
20 minutes
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Using a sharp knife, trim the top and bottom off the grapefruit. Stand it on one end and cutting downward following the curve of the fruit, remove all the rind and white pith. Hold the fruit over a medium bowl and cut each grapefruit segment from its membrane, letting the segment drop into the bowl. Squeeze any juice from the remaining membrane into a small bowl or jar. For additional tips, search “how to supreme a grapefruit.”
To prepare the fennel, cut off the base, and thinly slice the entire bulb. Use a mandolin for increased efficiency.
In another bowl, make the dressing. Emulsify the oil, rice vinegar, honey, salt, pepper and 1 tablespoon of grapefruit juice. Add the radicchio and shaved fennel to the bowl with the dressing and toss to coat.
To serve, arrange most of the radicchio and fennel mixture onto each plate then evenly divide the grapefruit segments, onion, and herbs over each portion. You can also arrange the salad in a large platter, such as the party-platter, and serve it family-style. Serve with fresh black pepper and flake salt, to taste.
