Chicory Salad 

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Recipe courtesy of Drake One Fifty, Toronto

Ingredients:
2 red grapefruit, segments
1 endive, chopped
1 white radicchio, chopped (red is fine)
1 bunch red watercress
Toasted sliced almonds
Pecorino, shaved

Roasted grape and sherry vinaigrette
¼ lb. red seedless grapes, halved
1/3 cup honey
½ cup sherry vinegar
zest of 1 grapefruit
¼ cup grapeseed oil

Method:

Preheat oven to 350F. Place grapes on tray and roast for 10 to 12 minutes. Set aside to cool.

Add sherry vinegar, honey and grapefruit zest to a pot and cook on medium-high heat until reduced by half. Put reduced-honey mixture and roasted grapes into a blender and puree until smooth. Drizzle with grapeseed oil and season with a pinch of salt.

Wash, spin dry and chop the different lettuces. Toss with some of the vinaigrette — just enough to lightly coat — and season with salt. Place in bowl, add grapefruit segments, toasted almonds and shaved pecorino.

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