We were blown away by this ruby-hued salad from Fairfax in New York City, a stellar combination of grapefruit supremes, pomegranate, toasted hazelnuts, and fresh mint.
Slideshow:More Grapefruit Recipes
1/2 cup hazelnuts
4 medium-size Ruby Red grapefruits
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1/2 cup fresh pomegranate arils
1/4 cup torn fresh mint
1 teaspoon flaky sea salt (such as Maldon)
How to Make It
Preheat oven to 300°F. Spread hazelnuts in a pie plate, and bake in preheated oven until fragrant and skins are toasted, about 12 minutes. Transfer hazelnuts to a kitchen towel; let cool 10 minutes. Rub hazelnuts together in towel to remove the skins. Discard skins. Coarsely chop nuts; set aside.
Using a sharp knife, cut skin and bitter white pith from grapefruits. Working over a bowl, cut in between the membranes to release the sections. Drain grapefruit segments, and discard juice.
Whisk together honey and olive oil in a large bowl until smooth. Add grapefruit segments and pomegranate arils; toss gently to coat. Spoon evenly onto 4 chilled plates. Top evenly with hazelnuts and mint. Sprinkle with sea salt.
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