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

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