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| The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. |
| In other seasons the grapefruit will be smaller and you will need more. |
| 4 ruby-red or pink grapefruit, peel and pith removed |
| 5 navel or blood oranges, peel and pith removed |
| 3 tablespoons sherry vinegar |
| Salt and freshly ground black pepper |
| 5 tablespoons extra-virgin olive oil |
| 2 large heads radicchio, leaves separated |
| 2 heads Belgian endive, leaves separated |
| 1/4 small red onion, very thinly sliced |
| 1. Working over a bowl to catch the juices, use a paring knife to slice between the sections and |
| membranes of each grapefruit; remove the segments whole. Place each segment in bowl as |
| completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be |
| made up to this point 1 hour ahead. |
| 2. Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly |
| whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside. |
| 3. Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange |
| grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. |
| Drizzle the reserved vinaigrette over the salad, and serve. |
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