3 grapefruit
3 small heads chicory (French or Belgian endive (Witloof chicory)
1/4 cup (1 3/4 oz) 50 g Seedless Raisins
1 tbsp grapefruit juice
3 tbsp corn or vegetable oil
1/2 tsp French mustard
salt and pepper
3 small heads chicory (French or Belgian endive (Witloof chicory)
1/4 cup (1 3/4 oz) 50 g Seedless Raisins
1 tbsp grapefruit juice
3 tbsp corn or vegetable oil
1/2 tsp French mustard
salt and pepper
for the garnish
1/2 box mustard and cress
method
1. Cut the grapefruit in half. Cut the fruit into segments and remove all the pulp and pith from the shells.
2. Shred the chicory, reserving some neat rounds for the garnish, and add to the grapefruit segments, together with the other ingredients.
3. Toss the mixture lightly together, then pile back into the grapefruit shells.
4. Chill lightly for 1 hour, garnish with cress and the reserved pieces of chicory, and serve at once.
2. Shred the chicory, reserving some neat rounds for the garnish, and add to the grapefruit segments, together with the other ingredients.
3. Toss the mixture lightly together, then pile back into the grapefruit shells.
4. Chill lightly for 1 hour, garnish with cress and the reserved pieces of chicory, and serve at once.
serving amount
serves 6
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