Pink Grapefruit and Radicchio Salad with Dates and Pistachios
Published April 10, 2012
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
2 pink or red grapefruits
2 medjool dates, pitted and thinly sliced
½ medium shallot, peeled and thinly sliced
Fine sea salt, to taste
1 small head radicchio, halved and cored
4 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped pistachio nuts
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
26 grams carbs; 238 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 4 grams fiber; 425 milligrams sodium; 3 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
- Step 2
Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
- Step 3
Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.
- Step 4
Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.
Private Notes
Comments
This is a nice salad. However you don’t want citrus membranes in your salads. Segment the whole fruit once peeled and arrange accordingly.
"Radicchial" salad! Tip: quadruple the dates to get an even balance of sweet-tart.
This is a nice salad. However you don’t want citrus membranes in your salads. Segment the whole fruit once peeled and arrange accordingly.
Made this with Cara Cara oranges instead of grapefruit. Supremed the fruit, took the membranes and juiced them with a little mustard, salt, pepper, and olive oil. Didn’t feel like it needed the dates with the sweet oranges. It was great but also interesting