Radish and Grapefruit Salad
Crisp and light, this will remind you of summer, even though it can be prepared any time of year. The singular mix of flavors and textures creates a uniquely appealing salad. The original instructions advise: “Do not add the dressing until just before serving or else the salad will give off too much liquid.” from Food and Drink, Spring 2004
Ingredients
Salad
- 4 small grapefruit
- 4 green onions thinly sliced
- 1/2 cup black olives pitted
- 12 radishes thinly sliced
Dressing
- 1/4 cup extra virgin olive oil Olive Oils Compliments of Dressed by an Olive
- 3 Tbsp. grapefruit juice
- salt and freshly ground pepper to taste
Instructions
- Thinly slice the radishes and green onions.
- Peel the grapefruit and cut into sections over a bowl, to catch the juice (this should give you enough juice–or more than enough–to make the dressing). Place the grapefruit sections, green onions, olives and radishes in a salad bowl. Chill until ready to serve.
- Whisk together the dressing ingredients. Just before serving, pour dressing over the salad and gently toss together. Serves four. Best eaten right away.
