This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarragon make the grapefruit flavors even brighter. Slideshow:  Fruit Salad Recipes 

Hugh Acheson
April 2014

Gallery

Credit: © Christina Holmes

Recipe Summary

active:
35 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine the rice vinegar with the water and sugar and bring just to a boil. Add the onion and let cool completely, about 1 hour. Drain.

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  • In a large bowl, whisk both oils with the cider vinegar and mustard. Stir in the 1 tablespoon of crushed pistachios and the chives, then season with salt and pepper.

  • Using a sharp knife, remove the skin and bitter white pith from the grapefruit. Cut in between the membranes to release the grapefruit sections into the large bowl. Add the endives, parsley, tarragon and 1/2 cup of the pickled onion and toss well. (Reserve the remaining pickled onion for another use.) Season the salad with salt and pepper. Pile the salad on plates, garnish with crushed pistachios and serve right away.

Suggested Pairing

A light-bodied white such as Grüner Veltliner or Vinho Verde.

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