Time: 10 minutes
2
pink or red grapefruits
2
medjool dates, pitted and thinly sliced
1/2
medium shallot, peeled and thinly sliced
Fine
sea salt, to taste
1
small head radicchio, halved and cored
4
tablespoons extra-virgin olive oil
2
tablespoons coarsely chopped pistachio nuts
Freshly
ground black pepper.
1. Slice the top and bottom off one
of the grapefruits. 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. Save the peels
(there should be some red fruit clinging to the pith). Repeat with the other
grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange
on a platter. Evenly sprinkle the dates on top.
2. Squeeze the juice from the
grapefruit peel into a small bowl. You should have about a tablespoon. If there
is less, squeeze some from one of the grapefruit slices. Add the shallot and a
pinch of salt; let sit for 5 minutes.
3. Meanwhile, thinly slice the
radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to
combine. Toss in 3 tablespoons of the oil.
4. Sprinkle grapefruit slices with
salt and drizzle with the remaining oil. Place a mound of the radicchio in the
middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with
pistachios and black pepper and serve immediately.
Yield: 4 servings.
