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Friday, January 21, 2011

Grapefruit Radicchio Salad Recipe

Grapefruit Radicchio Salad
As part of my resolution to eat more salad, I am trying to buy ingredients that can be turned into a salad without too much fuss. You practically need to buy tender salad greens every day so I've been buying crunchy vegetables and hardier leafy greens instead. On my shopping lists these days are daikon radish, carrots, celery, fennel and red radishes. Shaved thin, they all are great salad fixings. I also buy avocados, and some citrus fruit to gussy up my salads.

I made this particular salad one night when I wasn't hungry enough for dinner and I had very little in the house to cook anyway. I loved it so much that I keep going back to the store to buy the same ingredients so I can make it again! It's based on my very faulty recollection of the Grapefruit Jicama Salad from the Slanted Door.

I particularly like the combination of Napa cabbage and radicchio. They are sturdy crunchy greens, (ok, technically not green at all!) but less hardy than red or green cabbage. I used O Clementine olive oil. It's just lovely, but any citrus infused olive oil would be fine if you have some on hand, otherwise use any extra virgin olive oil you like. The salad also includes candied pecans. I have made candied pecans hundreds of times and this is the easiest method of all.

Grapefruit Radicchio Salad Serves 2 as an entree or 4 as a starter


2 cups radicchio, shredded
1 cup Napa cabbage, shredded
1 grapefruit
1/4 cup pecans, chopped
2 teaspoons sugar
1/8 teaspoon smoked paprika
2 Tablespoons extra virgin olive oil or citrus flavored olive oil
1 teaspoon white wine vinegar


In a small frying pan combine the pecans with the sugar and a teaspoon of water, cook over medium-high heat, stirring constantly. When the sugar gets very brown take the pan off the heat and sprinkle the nuts with a pinch of salt and the smoked paprika, stir and let cool in the pan, making sure the nuts are separated from each other so they don't clump together.

Toss the radicchio and cabbage in a bowl. Peel the grapefruit using a knife to remove all the pith. Cut between the membranes to remove only the segments and drop them into the bowl with the salad. Using your hands, squeeze the remaining juice out of the grapefruit membranes and core, onto the salad. Add the olive oil and vinegar and toss. Top with the cooled candied pecans. Serve immediately.