SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
RADISH AND PINK GRAPEFRUIT SALAD
I found this in the Food and Drink Magazine. It's simple, easy and delicious! The trick is to slice your radishes very thinly, so they almost look shaved.
Provided by Leslie
Categories Citrus
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the grapefruit and cut into sections over a bowl to catch the juice.
- This should give you enough juice to make the dressing.
- Place the grapefruit sections, green onions, olives and radishes in a salad bowl.
- Chill until ready to serve.
- Dressing:.
- Whisk together the dressing ingredients.
- Pour over chilled salad and gently toss.
- Serve.
Nutrition Facts : Calories 253.4, Fat 15.7, SaturatedFat 2.2, Sodium 131.5, Carbohydrate 29.9, Fiber 5.1, Sugar 18.6, Protein 2.5
PINK GRAPEFRUIT, RADISH AND CALAMATA OLIVE SALAD
Provided by Melissa Clark
Categories salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Slice ends off grapefruit and stand it up on a cutting board. Slice off peel, following curve of fruit. Make sure to cut away all the white pith, exposing flesh. Working over a bowl to catch juices, use a small paring knife to cut out segments. Repeat with orange.
- Spread daikon radish in one layer on a serving platter or two salad plates. Top with citrus segments, then arrange the breakfast or red radishes over citrus. Sprinkle with radish sprouts, olives and goat cheese. Drizzle with lemon juice and then olive oil. Sprinkle with salt to taste.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 689 milligrams, Sugar 16 grams
PRAWN & PINK GRAPEFRUIT NOODLE SALAD
Take a healthy Vietnamese approach to salads by using cold vermicelli noodles with a sweet dressing, shellfish, coriander and mint
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.
- In the same bowl, lightly squash the cherry tomatoes - we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy - adjust if necessary (see tip, below).
- Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.
Nutrition Facts : Calories 228 calories, Fat 1 grams fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium
SHAVED FENNEL, RADISH, AND GRAPEFRUIT SALAD
Categories Salad Citrus Vegetable Appetizer No-Cook Christmas Grapefruit Fennel Radish Fall Winter Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 generous servings
Number Of Ingredients 10
Steps:
- Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
- While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
- Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
- Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
- Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
- Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
PINK GRAPEFRUIT AND RADICCHIO SALAD WITH DATES AND PISTACHIOS
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 14 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 433 milligrams, Sugar 18 grams
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3.1/5 (64)Category Side DishCuisine AmericanTotal Time 10 mins
- Using a sharp knife, trim the peel from the grapefruits, removing as much of the white pith as possible. Working over a large, shallow bowl in order to catch the juices, segment the grapefruit into slices, cleanly separating the flesh from the membrane. (For a helpful how-to video, watch here.) Let the slices fall into the bowl, then squeeze any remaining juice from the fruit into the bowl before discarding the scraps.
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