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Radicchio, Grapefruit and Arugula Salad

There's something so refreshing about grapefruit in a salad. It's so juicy and sweet and tart at the same time. And with the greens, well, this salad just has to be tasted.

1 teaspoon shelled hempseeds
sea salt
4-5 tablespoons balsamic vinegar
2 cup extra virgin olive oil
2 ruby grapefruits, peeled, pith removed, thinly sliced
1 large head radicchio, hand shredded
1 medium bunch arugula, stems trimmed, hand shredded
1/2 cup oil-cured black olives, pitted

Heat a dry skillet over low heat. Stir in hempseeds and a generous pinch of salt and lightly pan toast for 2-3 minutes, taking care not to burn the seeds. Transfer to a small mixing bowl and whisk in vinegar and olive oil. Season with salt to taste and whisk to combine. Prepare the grapefruit and place in a bowl. Pour dressing over the grapefruit and set aside to marinate for 15 minutes. To serve the salad, combine radicchio, arugula and olives in a bowl. Stir in grapefruit and dressing, tossing gently to coat the salad with dressing. Serve at room temperature or chilled.

Makes 4-6 servings. 


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