Light, refreshing and beautiful.Ingredients
5 tablespoons red wine vinegar
1 teaspoon fennel seeds, crushed
1/2 cup olive oil
2 white grapefruits
1 10-ounce head radicchio, torn into bite-size pieces
8 ounces baby spinach leaves
1/2 cup Kalamata olives or other brine-cured black olives, pittedMethod
- Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
- Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.