Tricolore Salad with Grapefruit Saba Vinaigrette

Name: Tricolore Salad with Grapefruit Saba Vinaigrette
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 3 tbsp. saba or aged balsamic vinegar; 1 clove garlic, mashed into a paste; 1 small shallot, minced; 1 white grapefruit, supremed , plus 2 tbsp. juice; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup olive oil; 5 oz. baby arugula; 1 head radicchio, cored and thinly sliced; 1 large bulb fennel, trimmed and thinly sliced, plus 1/4 cup fronds, roughly chopped; 1 cup shaved pecorino

Serves
serves 8

ANDRÉ BARANOWSKI

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. This recipe first appeared in our May 2014 issue with the story The Endless Evening.

Ingredients

3 tbsp. saba or aged balsamic vinegar
1 clove garlic, mashed into a paste
1 small shallot, minced
1 white grapefruit, supremed, plus 2 tbsp. juice
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup olive oil
5 oz. baby arugula
1 head radicchio, cored and thinly sliced
1 large bulb fennel, trimmed and thinly sliced, plus 1/4 cup fronds, roughly chopped
1 cup shaved pecorino

ADVERTISEMENTAD

Instructions

Step 1

Whisk saba, garlic, shallot, grapefruit juice, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until emulsified. Add half the grapefruit supremes, arugula, radicchio, fennel, half the pecorino, salt, and pepper; toss to combine. Garnish with remaining grapefruit supremes and pecorino.

Whisk saba, garlic, shallot, grapefruit juice, salt, and pepper in a large bowl. While whisking, slowly drizzle in oil until emulsified. Add half the grapefruit supremes, arugula, radicchio, fennel, half the pecorino, salt, and pepper; toss to combine. Garnish with remaining grapefruit supremes and pecorino.