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

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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