I hope you all enjoyed Valentine’s day in whatever fashion you chose to celebrate! My day was mostly spent tinkering around the house at a rate of zero productivity. It has never actually occurred to me to celebrate Valentine’s day in my adult life, mostly because I experience a generally adverse reaction to the idea of engaging any activity that everyone else around me is also in the midst of. Grocery shopping at 5:30 pm? Absolutely not. Bar hopping on New Year’s eve? No way. Cruising the mall on the day after Christmas? Surely you jest. V-day dinner date out on the town? Not a chance. I think love is one of the most profound human experiences and deserves to be celebrated as such. It’s just that I’d prefer to do it on my own time, in my own way, and not out of pressure to get it right on one specific day. Here for you today is a salad in pink. A salad in the spirit of the season.
1. The visual appeal of watermelon radish, ruby grapefruit, and radicchio
2.The crisp bite of jicama
3. Buttery bits of avocado
4. A sweet and spicy dressing to temper the bitter radicchio and sweet/ tart citrus fruit
Should I go on? Didn’t think so. Enjoy!
Jicama, Grapefruit & Radicchio Salad
2 Ruby Grapefruits
1 Small Head Radicchio, cored and thinly sliced
1 Jicama, peeled and cut into matchsticks
2 Ripe Avocados, pitted and cut into chunks or thin slices
2 Watermelon Radishes, washed and thinly sliced
6 Scallions, trimmed and chopped
4 T EVOO
1 T Champagne Vinegar
2 tsp Lime Juice
1 tsp Sweet & Spicy Mustard
½ tsp Soy Sauce
Directions: Working with 1 grapefruit at a time, trim a slice from the top and bottom, cutting through the peel and pith. Stand the grapefruit upright and, following the contour of the fruit, cut away the peel and pith, being careful not to remove too much of the flesh. Holding the grapefruit over a large bowl to catch the juice, cut between the membranes to release each segment. Cut the segments into pieces and place them in a separate large bowl. Reserve juice for separate use. Add radicchio, jicama, avocados, radish and scallions to grapefruit in bowl.
In a small bowl, whisk together the EVOO, champagne vinegar, lime juice, mustard and soy sauce until well combined. Pour over salad, toss salad to coat, and serve on salad plates.