Ingredients

The following ingredients have 4 Servings
  • 2 red or pink grapefruits
  • 1 bunch of watercress, about 2 large handfuls
  • 1 small head red Belgian endive
  • 2 large handfuls of baby spinach
  • 1/2 small red onion, very thinly sliced
  • 1 handful fresh basil leaves, torn or left whole if they are small
  • 1 cup fresh pink grapefruit juice
  • 1/2 tsp hot chili pepper flakes
  • 4 Tbsp olive oil
  • 1 tsp honey
  • juice of 1/2 a lemon
  • 1 tsp sumac
  • a pinch of salt

Instruction

  • Cut off one end of the grapefruits and run a small serrated knife along the rind to remove it. Cut in between each of the membranes to remove the segments of fruit. Set the fruit in a colander to drain over a plate. Squeeze the remains of each grapefruit to get all of the juice out of it. Gather any juice that has drained from the segments, and put it all together in a small saucepan. There should be about a cup.
  • Add the chili pepper to the juice and boil the juice down until it is a thick syrup. This shouldn't take too long, maybe 15 minutes or so.
  • When it is thick, combine it with the rest of the dressing ingredients in a small jar and give it a vigorous shaking until it has emulsified.
  • Meanwhile assemble the salad ingredients in a large bowl, drizzle the dressing over it, toss lightly, and serve.