Salad
2 servings
40 minutes
5 minutes
Chef Christina Pirello
1 teaspoons pine nuts
Sea salt
4 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
2 grapefruits, peeled, pith removed and thinly sliced
1 large head Radicchio, hand shredded
1 medium bunch arugula, washed, stems trimmed and hand shredded
1/2 cup oil-cured black olives, pitted
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.
