To make candied pecans for sprinkling in the salad, line a baking sheet with parchment paper. In a saucepan over medium heat, bring 1/2 cup sugar and 1/4 cup water to a boil and cook until light amber. Add 1 cup pecan halves, swirl the pan, then pour onto the prepared baking sheet and spread the nuts in a single layer. Let cool.
Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Food Made Fast Series, “Salad”, by Brigit L. Binns (Oxmoor House, 2007).
Tip
To make candied pecans for sprinkling in the salad, line a baking sheet with parchment paper. In a saucepan over medium heaat, bring 1/2 cup sugar and 1/4 cup water to a boil and cook until light amber. Add 1 cup pecan halves, swirl the pan, then pour onto the prepared baking sheet and spread the nuts in a single layer. Let cool.
Ingredients
- 2 ruby grapefruits
- 1 tablespoon white wine vinegar
- 1 teaspoon honey Dijon mustard
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
- 1/3 cup olive oil
- 1 tablespoon minced fresh basil
- 1 small head radicchio, cored and thinly sliced
- 1 jicama, about 1/2 pound, peeled and cut into matchsticks
- 2 avocados, peeled, pitted and cut into chunks
Preparation
- 1 PREPARE THE GRAPEFRUIT: 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 set aside.
- 2 MAKE THE VINAIGRETTE: Add the vinegar, mustard, salt and pepper to the grapefruit juice and whisk to combine. Gradually whisk in the olive oil until smooth. Stir in the basil.
- 3 ASSEMBLE THE SALAD: Add the radicchio, jicama and grapefruit pieces to the vinaigrette and toss to coat evenly. Arrange on plates, top with the avocados and serve.
- 4 Serves 4.
