Grapefruit and blood orange salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Blood oranges | |
| 2 | Ruby grapefruit | |
| 2 | smalls | Heads radicchio or bitter green lettuce |
| 2 | tablespoons | Blood orange juice |
| 2 | teaspoons | Sweet balsamic vinegar |
| 1 | dash | Champagne vinegar |
| 1 | Squeeze of lemon | |
| ⅛ | teaspoon | Salt |
| 1 | dash | Ground black pepper |
| 2 | tablespoons | Extra virgin olive oil |
Directions
VINAIGRETTE
(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.