Spring Grapefruit, Radish & Mint Salad


Spring Grapefruit, Radish and Mint Salad

Serves 6

The sweet-tart flavors of this salad play nicely against the freshness of the mint leaves.

1 bunch radishes, trimmed and scrubbed, sliced very thinly

1 cup mint leaves, torn into small pieces

3 ruby grapefruit

5 ounces (10 cups loosely packed) mesclun greens

1 teaspoon Dijon mustard

1/4 cup fruity extra-virgin olive oil

1 tablespoon chopped fresh chives

Using a sharp knife, cut the ends of the grapefruit. Set upright on the cut end and cut off the peel, leaving no white pith behind. With a paring knife, separate the flesh of the grapefruit from the pith; set segments aside. Squeeze the juice from the peels and membranes; set juice aside.

Place ¼ cup of the grapefruit juice to a small bowl.. Whisk in the mustard. Drizzle in the olive oil, whisking constantly, until combined. Add the chives and season to taste with salt and pepper.

Add a tablespoon of the dressing to the bowl with the grapefruit segments; toss to coat. Combine the mint leaves, meslcun and radishes in a large bowl. Toss with the dressing and additional salt and pepper. Scatter the grapefruit segments over the tossed salad and serve immediately.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.