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America’s Healthy
Cooking Teacher

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.