Pink Grapefruit And Jicama Salad
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Mustard2 tbsps
Honey (warm)1 cup
Virgin Olive Oil (extra)2 tbsps
Sesame Seed2 large
Pink Grapefruit450 g
JicamaDirections:
1
Peel the grapefruits and remove the individual segments (supreme) with a sharp knife
2
Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove
3
Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing
4
Peel and julienne the jicama tossing it into the same bowl as the fruit
5
Discard the pulp and add the mustard to the juice
6
Whisk in the honey and the jalapeno and slowly whisk in the olive oil
7
Toss the grapefruit and jicama with half of the dressing
8
Make a neat pile of greens on a dish and top with some of the salad
9
Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds