Bitter-sweet grapefruit pairs beautifully with winter produce like Belgian endive, red leaf lettuce, and pomegranate seeds. Pickled hearts of palm add tang while feta cheese is salty and creamy. Ginger and orange come together for a bright and zippy salad dressing. It's a generous recipe that will easily feed 4 for a main lunch course. —la domestique
What You'll Need
For the salad
heads Belgian endive, leaves separated
head red leaf lettuce, torn into bite sized pieces
green onions, white parts only, sliced into discs
sliced hearts of palm
ruby red grapefruits, peeled and cut into segments
seeds from 1 pomegranate
crumbled feta cheese
For the vinaigrette
fresh grated ginger (using a microplane)
freshly squeezed orange juice
white wine vinegar
freshly ground black pepper
extra-virgin olive oil
Toast the pine nuts in a dry skillet over medium-low heat for about 10 minutes, until golden brown and fragrant.
Make the vinaigrette. Whisk together the ginger, orange zest, orange juice, white wine vinegar, and honey to combine. Add a pinch of salt and a bit of freshly ground black pepper. While continually whisking, gradually drizzle in extra virgin olive oil to form an emulsion. Set vinaigrette aside while you compose the salad.
Compose the salad on a platter. Toss the endive, red lettuce, green onions, and hearts of palm to combine. Arrange the grapefruit throughout the salad. Pour the vinaigrette over the salad and toss to evenly distribute it.
Garnish the salad with toasted pine nuts, pomegranate seeds, and crumbled feta. Serve immediately.