Citrus Herb Salad
9 ingredients
5 steps
Ingredients
- 1 pummelo (about 1 3/4 lb.) or pink grapefruit
- 1 Melogold (about 1 1/4 lb.) or white grapefruit
- 1/2 cup fresh mint leaves
- 1 cup fresh tarragon leaves
- 2/3 cup fresh chervil leaves or 1/4 cup parsley sprigs
- 1/2 cup fresh basil leaves
- 3 tablespoons minced fresh chives
- 1 1/2 tablespoons olive oil
- Salt and pepper
Directions
-
1Peel and segment pummelo.
-
2Peel and segment Melogold. Reserve 3 tablespoons juice; save the remainder for other uses.
-
3Rinse mint, tarragon, chervil, and basil; gently pat dry. Stack basil leaves and cut crosswise into thin strips. Mix herb leaves, cut basil, and chives. Mound herb mixture equally on plates.
-
4In a small bowl, mix reserved 3 tablespoons Melogold juice and oil. Drizzle half the dressing evenly over herbs.
-
5Arrange pummelo and Melogold segments on herbs. Drizzle segments equally with remaining dressing. Add salt and pepper to taste.
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