Radicchio, Baby Gem, Orange and Ruby Grapefruit Salad
A delectable pairing of bitter and sweet flavours on one plate. This Ruby Grapefruit Salad is fuss-free to prepare, the colours are stunning and would definitely get guests talking around the table. Also perfect for any spring or summer barbeques and informal catch ups.
Cut the radicchio in half lengthwise and then into thirds, leaving the cores intact. With a basting brush, brush the cut sides with ½ tbsp extra virgin olive oil and season well with salt and freshly cracked pepper. On a grill pan on medium heat, add 1 tbsp of olive oil and place the radicchio cut-side down. Turn occasionally over 5-7 minutes, or until charred. Remove from the pan and place on a platter.
Repeat above with baby gem lettuce. Cut into quarters and grill for 2-3 minutes.
Slice both ruby grapefruit and oranges at both ends of the fruit and then hold the fruit on its base. Using a downward motion with knife remove the peel.
Then turn the fruit on its side and cut into 0.5 cm thick rounds.
Thinly slice half a red onion.
Add walnuts, maple syrup and a pinch of salt in a small fry pan and fry over medium-high heat. Stir frequently until syrup is caramelized and walnuts have gained a golden colour. Approximately will take about 2-3 minutes. Remove from fry pan and spread over a sheet pan lined with baking paper. Let them to fully cool before assembly.
Salad Dressing
Mix all ingredients well - olive oil, orange juice, lemon juice, salt and pepper.
Assembly
Layer grilled radicchio and baby gem lettuce first on a large serving platter.
Then add ruby grapefruit and oranges in between the salad leaves.
Scatter red onion and maple glazed walnuts.
To serve, drizzle citrus vinaigrette.
Notes
Pairs well with paella, grilled meats and fish as the citrus flavours helps add zing and sweetness to the meal.
If you can’t find ruby grapefruit, you can substitute for yellow grapefruit. The overall taste will be slightly more tart than sweet.