Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | pink grapefruit juice |
| 1.00 tablespoon | blood orange juice |
| 2.00 teaspoon | honey |
| 1.00 tablespoon | olive oil |
| ¼ cup | julienned red onion |
| 2.00 tablespoon | finely-chopped red bell pepper |
| 3.00 tablespoon | chopped fresh cilantro |
| 1 \N | salt; to taste |
| 1 \N | freshly ground black pepper; to taste pepper |
| 2.00 \N | pink grapefruits; free of peel & pith, |
| 1 \N | ; cut into sections |
| 2.00 \N | blood oranges; free of peel & pith, |
| 1 \N | ; cut into sections |
| 3.00 \N | radicchio leaves |
In a bowl whisk together the grapefruit juice, orange juice, honey, and olive oil. Season with salt and pepper. Then, stir in red onion, red bell pepper, cilantro, grapefruit and orange sections. To serve, place the radicchio leaves on a serving plate and top with salad.
This recipe yields 4 servings
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2244 broadcast 07-24-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-31-1996
NOTES : Joe's note: I fail to see where the jicama fits into this recipe.
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000