Grapefruit Salad with Chile and Peanuts Recipe

Ingredients:

• 1/2 cup roasted peanuts
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce
• 2 tablespoons packed light brown sugar
• 1 Thai chile, very thinly sliced
• 1 garlic clove, minced
• 4 ruby red grapefruit
• 1 head radicchio, core removed, cut into bite-size pieces
• 1 bunch cilantro, leaves picked
• 1 bunch dill, fronds picked
• 1 bunch mint, leaves picked

Directions:

1. In a dry, medium skillet, stir peanuts over medium heat for a minute or two, until warm and fragrant. Set aside to cool while preparing salad.
2. In a small bowl, whisk together lime juice, fish sauce, and brown sugar until sugar dissolves. Add chile and garlic. Set aside.
3. Using a sharp knife, remove peel and white pith from grapefruit. Cut along both sides of the membrane to release the supremes (fruit segments). Transfer to a medium bowl along with radicchio and most of the picked herbs. Reserve a few sprigs of each herb to use as garnish.
4. Drizzle with dressing and toss lightly to coat. Arrange on a platter. Top with peanuts and remaining herbs. Serve immediately.
5. Cook’s Tips:
6. Turn this salad into a meal by folding in shredded rotisserie chicken.
7. This salad can be made any time of year but is especially wonderful during winter months when an assortment of grapefruit is available and at peak sweetness. Try it with a combination of ruby, pink, and white grapefruit for a stunning color assortment.