Pink Grapefruit, Radish And Calamata Olive Salad

Name: Pink Grapefruit, Radish And Calamata Olive Salad
Total time: 15 min
Yield: 2 servings
Ingredients: 1 pink grapefruit; 1 orange; 1 2-ounce length of daikon radish, thinly sliced; 4 French breakfast or red radishes, thinly sliced; 1/2 cup of radish sprouts; 10 calamata olives, pitted and halved; 2 tablespoons mild fresh goat cheese, crumbled; 1 tablespoon freshly squeezed lemon, or to taste; 2 tablespoons extra virgin olive oil; Fleur de sel or coarse sea salt

Recipe from AZ

Adapted by Melissa Clark

Total Time: 15 minutes
Rating: 4(8)
Comments: Read comments

Featured in: A Star Is Born, All Sweet and Tart

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Ingredients

Yield:2 servings

1pink grapefruit
1orange
12-ounce length of daikon radish, thinly sliced
4French breakfast or red radishes, thinly sliced
½cup of radish sprouts
10calamata olives, pitted and halved
2tablespoons mild fresh goat cheese, crumbled
1tablespoon freshly squeezed lemon, or to taste
2tablespoons extra virgin olive oil
Fleur de sel or coarse sea salt

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.

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