Salads

Baby Endive with Pink Grapefruit Salad

A refreshingly tangy salad perfect for hot summer days.

Serves 12.
Prep Time: 15 minutes.

Preparation Only

Ingredients

• 1 bunch (about 300g) baby endive, trimmed, leaves separated, washed, dried
• 1/2 bunch Treviso™ radicchio, leaves separated, washed, dried
• 2 pink grapefruits
• 80ml (1/3 cup) olive oil
• 1 bunch chives, finely chopped
• 2 tsp Dijon mustard
• Salt and freshly ground black pepper

Preparation Instructions

• Juice one of the grapefruit and strain 60ml (1/4 cup) of the juice into a small bowl. Discard any remaining juice. Add the oil, chives and mustard, and use a fork to whisk together until well combined. Taste and season with salt and pepper.
• Use a sharp knife to remove the skin and white pith from the remaining grapefruit. Cut crossways into 5mm-thick slices. Place in a large bowl with the endive and treviso.
• Drizzle the endive, treviso and grapefruit with the grapefruit dressing, and gently toss until well combined. Serve immediately.