Ingredients
Scale
- 1 pink grapefruit, sectioned
- 1 blood orange, sectioned
- 1/4 tsp red chili flakes
- 1/2 tsp whole black peppercorns
- 1 tsp dried rosemary
- 5 cloves
- 1 tbsp shallots, minced
- 1/4 tsp Kosher salt
- 1 cup Randall Great Northern Beans, drained and rinsed
- 1/4 tsp fresh ginger, finely grated
- 1/4 tsp sugar
- 1/8 cup olive oil
- 2 radishes, coarsely grated
- 2–3 leaves radicchio leaves, shredded for garnish
Instructions
- Section the grapefruit and blood orange by cutting off the ends so the fruit rests flatly on the cutting board.
- Using a sharp knife, cut away the peel and white pith. Working over a bowl, ct between the membranes to section the fruit.
- Set the fruit sections aside. Squeeze any remaining juice from the membrane shell into the bowl.
- Strain the juice to remove any seeds into a small sauce pan.
- Add the red chili flakes, black peppercorns, dried rosemary and cloves then bring to a boil.
- Cover and remove from heat, allowing to steep for five minutes. Strain mixture and discard the spices.
- Return seasoned juice to the sauce pan and add the sugar. Bring back to a boil and reduce to a syrup. Remove from heat and let cool. Whisk in the olive oil.
- Mix grated radishes, ginger, shallots, grapefruit sections and blood orange sections together.
- Toss salad with 2-3 tablespoons of dressing. Refrigerate until ready to serve. Garnish with the shredded radicchio.
- To form a round salad like pictured above, use a round cookie or biscuit cutter and fill it with the salad. Slowly remove the mold to keep salad in shape. Use a small paring knife to create a radish heart.