We initially imagined this salad as an accompaniment to a traditionally, generous Holiday feast. The acidity of the grapefruit and the bitterness of the lettuce are a welcome combination to the richness of a main course. This salad is however delicious throughout the year!
- 2 endives
- 1 bunch of watercress
- ½ radicchio
- 2 pink grapefruits
- 2 green onions, slivered
- 1 tsp fresh ginger, chopped fine
- 2 Tbsp fragrant honey
- 2 tsp Korean pepper
- 3 Tbsp rice vinegar
- 6 Tbsp olive oil
Wash vegetables well. Separate endive leaves, then remove large stems and tear the radicchio. Place everything into a large salad bowl.
Peel grapefruit and remove the flesh of the sections using a sharp knife. Place grapefruit sections on salad.
Squeeze the heart of the grapefruit hard between your hands, over another bowl to extract remaining juice.
Incorporate remaining ingredients into grapefruit juice and mix well. Pour the vinaigrette on the salad just before serving and mix delicately.