Winter Citrus and Radicchio Salad with Poppy Seeds

BY Haley Hazell
March 3, 2020

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Photography by Olivia Hayo for Edible San Diego

Winter Citrus and Radicchio Salad with Poppy Seeds

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Bright ruby red grapefruit segments are layered with bitter radicchio and peppery arugula in this winter salad that is packed full of nutritious ingredients to keep you healthy. A generous sprinkling of poppy seeds adds subtle crunch, visual contrast, and a pop of unexpected flavor.

Ingredients

½ cup of Greek yogurt
¼ cup of olive oil, divided
1 ruby red grapefruit
2 teaspoons of apple cider or red wine vinegar
1 tablespoon honey
1 head of radicchio, thinly sliced into ribbons
½ red onion, thinly sliced, rinsed, patted dry
1 cup of arugula
1 tablespoon poppy seeds

Instructions

In a small bowl, mix Greek yogurt with 1 tablespoon of olive oil, and a pinch of salt. Set aside.
Segment or “supreme” the grapefruit: Using a knife remove the peel by following the natural contour of the fruit, taking care to remove all of the bitter pith. Hold the peeled grapefruit securely in one hand, and then carefully use your knife to cut along side the membrane on both sides of the natural segments. Continue all the way around the grapefruit. Set cut segments aside and squeeze the juice of the remaining grapefruit membrane into a medium mixing bowl.
To make your dressing, add 3 tablespoons of olive oil to the medium mixing bowl with the grapefruit juice along with apple cider vinegar, honey, a pinch of salt and a few cracks of pepper. Mix to combine.
Add radicchio, red onion, and arugula, and grapefruit segments into the medium mixing bowl with the dressing and toss to coat.
To plate, swoosh yogurt onto plate. Arrange dressed salad on top of yogurt and sprinkle generously with poppy seeds.