Citrus Salad

  • 4 ruby-red or pink grapefruit, strip and substance eliminated
  • 5 navel or blood oranges, strip and substance eliminated
  • 3 tablespoons sherry vinegar
  • 1 tablespoon honey
  • Salt and newly ground dark pepper
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup canola oil
  • 2 huge heads radicchio, leaves isolated
  • 2 heads Belgian endive, leaves isolated
  • 1/4 little red onion, daintily cut

    Stage 1
    Working over a bowl to get the juices, utilize a paring blade to cut between the segments and films of every grapefruit; eliminate the sections entirety. Place each section in bowl as finished. Rehash process with oranges in same bowl. Move to cooler. Recipe might be made so far 1 hour ahead.

    Stage 2
    Make vinaigrette: In a little bowl, join vinegar, honey, and salt and pepper to taste. Gradually race in olive oil, then canola oil, until blend is very much consolidated. Put vinaigrette away.

    Stage 3
    Not long prior to serving, organize radicchio and endive leaves on an enormous serving platter. Orchestrate grapefruit and orange portions in the focal point of the platter. Disperse red-onion cuts over the top. Shower the held vinaigrette over the plate of mixed greens, and serve.

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