Radicchio, spinach and grapefruit salad

Discover the vibrant flavors of radicchio, spinach, and grapefruit in this refreshing salad. A perfect balance of bitter, sweet, and tangy notes.

Ingredients:

• 5 tablespoon red wine vinegar
• 1 teaspoon fennel seeds, crushed
• kosher salt
• freshly ground black pepper
• 1/2 cup olive oil
• 2 red or white grapefruit
• 1 large head (about 10-oz) radicchio, torn into bite-size pieces
• 230g baby spinach leaves
• 1/2 cup kalamata olives, pitted

Instructions:

1. Combine the vinegar, fennel seeds, 1/2 teaspoon of salt, and a few twists of pepper in a nonreactive salad bowl. Mix thoroughly using a whisk, then slowly incorporate the olive oil.
2. Remove the top and bottom of a grapefruit, then place it upright on a cutting board. With a sharp knife, slice off the peel and the white pith from top to bottom. Repeat this process for the remaining grapefruits. Cut out segments by slicing between the membranes.
3. Mix the grapefruit segments with the dressing in the bowl and stir well to ensure they are coated; allow it to sit for at least 15 minutes, up to an hour so the grapefruit juices can combine with the dressing. (The salad can be prepared up to this point an hour in advance; keep it at room temperature.)
4. Combine radicchio, spinach, and olives in the salad bowl and toss to combine. Taste and adjust seasoning with salt and pepper if necessary. Serve the salad on a plate.

Summary:

• Calories: 1336 kcal
• Fat: 118 g
• Protein: 15 g
• Carbs: 68 g
• Potassium: 2939 mg
• Magnesium: 278 mg