Quick & Easy

Ruby grapefruit, pomegranate and endive salad

ruby grapefruit, pomegranate and endive salad



1.Juice half of one grapefruit; reserve juice. Peel remaining grapefruit; slice thickly.
2.Place reserved juice, oil and chervil in screw-top jar, season to taste; shake well.
3.Place endive and dressing in large bowl; toss gently to combine.
4.To remove pomegranate seeds, cut in half crossways, hit outside skin of the fruit with wooden spoon over a bowl; the seeds should fall out. If they don’t, dig them out with a teaspoon.
5.Layer endive, grapefruit and pomegranate on serving plate; sprinkle with nuts.

You need one medium pomegranate for this recipe.


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