Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives

Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives
Photo by Scott Phillips

Ingredients

  • ¼ cup pitted black oil-cured olives, halved lengthwise
  • 7 oz. arugula (preferably bunched), trimmed (about 5 loosely packed cups)
  • ¼ cup loosely packed fresh flat-leaf parsley leaves
  • ¼ tsp. crushed red pepper flakes
  • 1 large Ruby Red grapefruit
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • 3 hearts of palm, rinsed, halved lengthwise, and cut on a diagonal into ¾-inch pieces (about ¾ cup)
    • 1 tsp. finely chopped fresh rosemary
    • 1-½ Tbs. Champagne vinegar

Finely grate 1/2 tsp. zest from the grapefruit; set aside. Slice just enough off the top and bottom of the grapefruit to expose the fruit. Stand the grapefruit on one cut end and slice away all of the peel and white pith. Working over a bowl, cut the segments away from the membranes, letting them...

View full recipe at Fine Cooking

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