Radicchio, Grapefruit and Arugula Salad

It doesn’t get fresher than this. On hot summer days, when we feel limp and wilted, this salad comes to our rescue with a moisture-rich, sweetly refreshing energy, a bit of bitter taste to relax our hot, cranky livers and remove the furrows between our brows.

Makes 4-5 servings

Ingredient List: 

Dressing:
1 teaspoon shelled hempseeds
sea salt
4-5 tablespoons balsamic vinegar
1/2 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

Step By Step Instructions: 

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.