Chicory and grapefruit salad with honey-balsamic dressing
2 servings
20 minutes
Chicory and grapefruit salad with honey-balsamic dressing is a harmonious blend of freshness and sophistication. Chicory, known for its slight bitterness, pairs beautifully with the sweet-tart grapefruit, creating an interesting contrast. The honey-balsamic dressing softens the bitterness of the chicory and adds richness to the dish. This salad has European roots and is often served as a refined gastronomic experiment that reveals a wealth of flavor nuances. Its lightness and freshness make it ideal for a summer lunch or elegant dinner. A sprig of mint adds the finishing touch, transforming ordinary ingredients into a true culinary masterpiece. It pairs wonderfully with dry white wines and serves as an excellent complement to fish dishes.
1
Preparing the sauce. For this, whisk together olive oil, honey, white cream balsamic, and lime juice until smooth, then refrigerate for a while.
- Olive oil: 40 ml
- Honey: 10 g
- Freshly squeezed lime juice: 10 ml
- White balsamic glaze (crema): 10 ml
2
We separate the chicory into individual leaves or cut it into small slices.
- White chicory (Belgian endive): 1 piece
- Red chicory (radicchio): 1 piece
3
We peel the grapefruit from the skin and white film and break it into small pieces by hand.
- Red grapefruits: 1 piece
4
Mix chicory and grapefruit in a salad bowl and dress them with sauce.
- White chicory (Belgian endive): 1 piece
- Red chicory (radicchio): 1 piece
- Red grapefruits: 1 piece
5
Before serving, we garnish the salad with a mint leaf.
- White chicory (Belgian endive): 1 piece
- Red chicory (radicchio): 1 piece
