Spring Grapefruit, Radish & Mint Salad
Spring Grapefruit, Radish and Mint Salad
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.