Tricolore Salad with Citrus
During the winter months when citrus is in season, this bright and colorful salad is in regular rotation in my house. It's also a refreshing and welcome addition to any holiday meal.
Servings: 6 servings
Ingredients
Salad
- 1 large ruby red grapefruit outside peel removed with a knife, cut segments between the membrane; squeeze juice from remaining membrane and reserve
- 2 oranges outside peel removed with a knife, cut segments between the membrane
- 5 oz arugula
- 1 small head of radicchio, halved, thinly sliced
- 1 head of endive, thinly sliced
- 1 large fennel bulb, halved, cored, thinly sliced reserve fronds and roughly chop, about 2 tbsp
- ¼ roasted pistachios
- ½ cup shaved pecorino romano cheese crumbled feta is a nice substitute
Vinaigrette
- 3 tbsp aged balsamic vinegar
- 2 tbsp grapefruit juice
- 1 tbsp minced shallot
- 1 clove garlic, minced
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Add all salad ingredients to a large bowl.
- Add all vinaigrette ingredients to a jar with a tight fitting lid. Shake until emulsified.
- Add just enough vinaigrette to coat the leaves. Garnish with the fennel fronds.