Red Salad

Yield: Two large or four small salads.

1.5 cups chopped radicchio
1.5 cups chopped red lettuces, such as red oak leaf lettuce
1 medium Rio grapefruit
1 blood orange
2 pink radishes, thinly sliced
3/4 cup pomegranate seeds
1/2 cup crumbled Feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced shallot
Sea salt + freshly ground black pepper to taste


Using a sharp knife, remove the peel from the grapefruit and the blood orange. Slice each fruit horizontally, in fours. Halve the grapefruit slices if large.
Make the vinaigrette by whisking together the olive oil, balsamic vinegar and shallot until blended. Add salt and pepper to taste.

In a large salad bowl, toss the radicchio, red lettuce and radish slices with the vinaigrette.

A note about the images: Feel free to experiment with whatever interesting produce you find, balancing bitter, salty and sweet flavors.

Divide the lettuces among two or four plates. Divide the citrus equally among the salads. Top with the crumbled feta and pomegranate seeds. Enjoy.