Description
A vibrant and refreshing salad featuring pink grapefruit segments, peppery watercress, and a spicy-sweet chili syrup dressing. This Ottolenghi-inspired recipe combines fresh greens with tangy citrus and a touch of heat for a perfect light dish or starter.
Ingredients
Salad
- 2 red or pink grapefruits
- 1 bunch of watercress (about 2 large handfuls)
- 1 small head red Belgian endive
- 2 large handfuls baby spinach
- 1/2 small red onion, very thinly sliced
- 1 handful fresh basil leaves, torn or left whole if small
Dressing
- 1 cup fresh pink grapefruit juice (from the grapefruits)
- 1/2 tsp hot chili pepper flakes
- 4 Tbsp olive oil
- 1 tsp honey
- Juice of 1/2 a lemon
- 1 tsp sumac
- A pinch of salt
Instructions
- Prepare the Grapefruit Segments: Cut off one end of each grapefruit and use a small serrated knife to remove the rind by running it along the fruit. Carefully cut between the membranes to free the grapefruit segments. Place these segments in a colander set over a plate to drain excess juice.
- Extract and Boil Down Juice: Squeeze the remaining grapefruit halves to extract all juice, gathering the drained juice from the segments as well. Combine the juice in a small saucepan and add the chili pepper flakes. Boil the mixture down until it thickens into a syrup, which should take approximately 15 minutes.
- Make the Dressing: Once the chili-infused grapefruit syrup has thickened, mix it with olive oil, honey, lemon juice, sumac, and a pinch of salt in a small jar. Shake vigorously to emulsify the dressing.
- Assemble the Salad: In a large bowl, combine watercress, red Belgian endive, baby spinach, thinly sliced red onion, basil leaves, and the prepared grapefruit segments. Drizzle the dressing over the salad and toss lightly to coat evenly.
- Serve: Transfer the salad to serving plates promptly to enjoy the fresh, vibrant flavors at their best.
Notes
- Use a sharp serrated knife to easily segment the grapefruit without crushing the fruit.
- Boiling down the grapefruit juice with chili flakes concentrates flavor and balances sweetness with heat.
- The salad is best served fresh to maintain the crispness of the greens and brightness of the fruit.
- Sumac adds a delightful tangy note; if unavailable, a small squeeze of extra lemon juice can be used as a substitute.
- This salad pairs well with grilled chicken or fish for a light main course.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
