Ruby Red Grapefruit and Chicory Salad

Total Time:
Level: Easy
Yield: 8 servings


  • 3 large ruby red grapefruits
  • ½ c. olive oil
  • 3 tbsp. red-wine vinegar
  • ½ tsp. ground cumin
  • salt
  • Freshly ground pepper
  • 1 head chicory
  • 1 small red onion


  1. Using a serrated knife, slice away peel and pith of each grapefruit. Working over a bowl to catch and reserve juices, segment grapefruits by slicing along membranes; place segments in same bowl. Transfer 3 tablespoons grapefruit juice to a pint-size jar; set aside. Cover bowl with plastic wrap and refrigerate for 30 minutes or up to 4 hours.
  2. Meanwhile, add oil, vinegar, cumin, and 1/2 teaspoon salt to jar. Seal jar and shake until mixed. Refrigerate until ready to serve or up to 4 hours.
  3. Place chicory, onion, and reserved grapefruit segments in a serving bowl. Drizzle dressing over salad. Season with salt and pepper. Toss to combine.
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