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Ingredients
Assemble a Grapefruit and Buffalo Ricotta Salad, a fresh mix of mint, grapefruit, and beetroot, topped with crunchy croutons.
For Salad
- 1 pink Florida Grapefruit, segmented
- 1 cup cooked beetroot, cubed
- Little more than 1/2 cup ricotta cheese
- 3/4 cup washed and picked baby salad leaves, such as ruby chard, spinach, rocket or mizuna
- 4 slices white bread, cut into 2-centimeter cubes
- 1 bunch fresh mint
- 2 tablespoons light olive oil
For Dressing
- Juice of half a Florida Grapefruit
- Juice of 1 orange
- Little more than 1/3 cup lemon oil*
- Salt and freshly milled black pepper
*This can be bought in most supermarkets, or you can make your own by warming olive oil gently with thinly pared lemon zest and leaving to infuse for a day or so.
Instructions
- Pick the mint leaves from their stalks and crush the stalks lightly. Shred the leaves. Warm the olive oil in a pan and add the mint stalks. Leave on one side to infuse (the longer you leave this the better). Heat the mint-infused oil in a pan and fry the bread cubes until pale golden. Add the chopped mint leaves and drain on kitchen paper.
- When you’re ready to eat, mix the salad leaves, grapefruit and beetroot in a salad bowl. Shake the dressing ingredients together and pour it over the leaves. Crumble the ricotta cheese over the salad and scatter over the croutons.
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