grapefruit and blood orange salad

1 Servings
Blood oranges
Ruby grapefruit
2 smalls Heads radicchio or bitter green lettuce
2 tablespoons Blood orange juice
2 teaspoons Sweet balsamic vinegar
1 dash Champagne vinegar
Squeeze of lemon
⅛ teaspoon Salt
1 dash Ground black pepper
2 tablespoons Extra virgin olive oil


(Alice Waters, Chez Panisse)

Peel 4 blood oranges and slice thinly into rounds, reserving remaining 2 oranges for juice. Peel and section grapefruit. Line plates with radicchio.

Arrange orange and grapefruit over radicchio. Chill. Pour Vinaigrette over salad when ready to serve. Makes 4 servings.

Vinaigrette: Combine orange juice, balsamic vinegar, Champagne vinegar, lemon juice, salt and pepper. Let stand 10 minutes, then stir in oil.

Posted to FOODWINE Digest 14 Feb 97 by "Ted D. Conley" <tedconley@...> on Feb 14, 1997.

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