Description
A refreshing salad featuring radicchio, arugula, grapefruit, and a tangy dressing.
Ingredients
Scale
- 1 head radicchio
- 1 romaine heart
- 3 cups Baby arugula
- 1 large grapefruit (red or pink, or two fresh oranges)
- 1 shallot (thinly sliced)
- 1 cup pistachios (chopped)
- ¼ cup fresh mint leaves (finely chopped)
- 1 cup freshly shaved parmesan cheese
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon sea salt (to taste)
- ¼ teaspoon freshly ground black pepper
Instructions
- Prep Radicchio: Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.
- Cut Grapefruit: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.
- Make dressing by whisking all dressing ingredients together. Set aside.
- Assemble: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.
Notes
- Ensure to wash the radicchio thoroughly to remove any bitterness.
- Customize the salad by adding other seasonal fruits or nuts.
- Prep Time: 20 minutes
- Category: Salad
- Method: Fresh
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg