Name: Ruby grapefruit, pomegranate and endive salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 ruby red grapefruit (1kg); 1/4 cup (60ml) olive oil; 2 tablespoon fresh chervil, coarsely chopped; 100 gram curly endive leaves; 1/2 cup (125ml) pomegranate pulp; 1/2 cup (55g) roasted walnuts, coarsely chopped

Ingredients

3 ruby red grapefruit (1kg)

1/4 cup (60ml) olive oil

2 tablespoon fresh chervil, coarsely chopped

100 gram curly endive leaves

1/2 cup (125ml) pomegranate pulp

1/2 cup (55g) roasted walnuts, coarsely chopped

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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