I have a passion for Yotam Ottolenghi’s salads. They are always very colorful and have very interesting sweet-and-sour combinations. I have adapted a grapefruit sauce recipe to season our very Italian variegated radicchio from Castelfranco.
Radicchio salad with pink grapefruit sauce
- Preparation time: 20 minutes
- For 4 servings
- Difficulty: Easy recipe
- Ingredients
- 2 pink grapefruits
- 2 teaspoons of sugar
- Extra virgin olive oil to taste
- 1 fresh chili pepper
- Radicchio from Castelfranco
- Red radish
- Salt to taste
- Instructions
- Wash the salad well. Cut it into chiffonade.
- Peel a raw grapefruit.
- Squeeze the juice from the other grapefruit. Place the grapefruit juice, sugar, and chili pepper in a saucepan and cook over a low heat for fifteen to twenty minutes or until reduced. Extinguish the fire.
When this sauce becomes lukewarm, add some oil and salt and then whisk. - On a plate, arrange the salad and the grapefruit segments. Season everything with the sauce.
