- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
Directions
Heat a dry skillet over low heat. Stir in pine nuts 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. 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.
