Pink Grapefruit Grape Raspberry And Olive Oil Salad With Minted Yogurt Recipes

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

PINK GRAPEFRUIT, GRAPE, RASPBERRY, AND OLIVE OIL SALAD WITH MINTED YOGURT

Steps:

• Peel and segment the grapefruit over a bowl and reserve any juices that drip from them.
• Heat a skillet and add 2 teaspoons of the oil, then add the grapes and cook over high heat to blister them slightly, shaking the pan often to cook them evenly. Add the grapefruit juice and cook until it's almost evaporated, then add the honey and bring to a boil; tip into a bowl and leave to cool.
• When the grapes are cool, add the grapefruit segments, raspberries, and remaining oil, and gently toss.
• Mix the mint into the yogurt.
• To serve, spoon the fruit salad into 4 small bowls and dollop the minted yogurt on top.

GRAPEFRUIT-MINT SALAD

Steps:

• Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
• Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

RADISH AND PINK GRAPEFRUIT SALAD

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.

PINK GRAPEFRUIT, RADISH AND CALAMATA OLIVE SALAD

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.

PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD

Steps:

• Dressing:
• First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
• Salad:
• Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
• For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
• If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
• Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.

PINK GRAPEFRUIT, RASPBERRY & MINT JELLIES

Steps:

• Soak the gelatine in a bowl of cold water. Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves. Leave to infuse for 5 mins then strain into a large jug. Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.
• Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice. Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses. Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.

GRAPEFRUIT & FENNEL SALAD WITH MINT VINAIGRETTE

Steps:

• Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange fennel, grapefruit and onion on a serving platter., Place mint, vinegar, honey, salt and pepper in a small food processor; cover and process until mint is finely chopped. While processing, gradually add oil in a steady stream. Drizzle over salad.

PINEAPPLE & PINK GRAPEFRUIT WITH MINT SUGAR

Steps:

• Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
• Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.

PINK GRAPEFRUIT AND RADICCHIO SALAD WITH DATES AND PISTACHIOS

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.

PINK GRAPEFRUIT AND SUMAC SALAD

Steps:

• Top and tail five grapefruits so they'll stand on a board. Cut down the side of each grapefruit, following its natural lines, to remove the skin and white pith. Over a bowl to catch the juices, cut in between the membranes to separate the individual segments. Dry the segments on kitchen paper and squeeze any juice from the skin and membranes into a saucepan.
• Squeeze enough juice from the last grapefruit to make the juice in the pan up to 300ml. Add the sugar and chilli, bring to a boil, lower the heat and simmer until the sauce thickens and you have about five tablespoons-worth of juice left - this could take up to 20 minutes. Set aside to cool down, then whisk in the oil, lemon juice, sumac and a quarter-teaspoon of salt.
• In a large bowl, put the grapefruit segments, onion, chicory, watercress and basil. Pour over three-quarters of the dressing and toss gently. (If it seems dry, add all the dressing; otherwise, save it in the fridge for another leafy salad.) Serve at once.