Pink Grapefruit and Radicchio Salad with Dates and Pistachios

1. 1

   Slice the top and bottom off one of the grapefruits.

2. 2

   Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit.

3. 3

   Save the peels (there should be some red fruit clinging to the pith).

4. 4

   Repeat with the other grapefruit.

5. 5

   Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter.

6. 6

   Evenly sprinkle the dates on top.

7. 7

   Squeeze the juice from the grapefruit peel into a small bowl.

8. 8

   You should have about a tablespoon.

9. 9

   If there is less, squeeze some from one of the grapefruit slices.

10. 10

    Add the shallot and a pinch of salt; let sit for 5 minutes.

11. 11

    Meanwhile, thinly slice the radicchio and add to a bowl.

12. 12

    Add the shallot and grapefruit juice and toss to combine.

13. 13

    Toss in 3 tablespoons of the oil.

14. 14

    Sprinkle grapefruit slices with salt and drizzle with the remaining oil.

15. 15

    Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed.

16. 16

    Sprinkle with pistachios and black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.