Thai Pink Grapefruit Salad

213

Ingredients:

• Ruby Grapefruits – 2
• Spring Onions – 2, chopped
• Enokitake Mushrooms – few
• Bean Sprouts – 100 gms, blanched and refreshed
• Curly Endive – 100 gms
• Coriander – 12 sprigs
• Mint Leaves – 12, shredded
• Sweet Basil Leaves – 12, shredded
• Juice and Zest of 1 Lime
• Fish Sauce – 1 1/2 tblsp
• Palm Sugar – 2 tsp
• Red Chilli – 1, deseeded and shredded

Method:

1. Peel the grapefruits removing all skin and pith.
2. Remove the segments by cutting along either side of each segment, over a bowl to save the juices, between the skin and flesh.
3. Place them into a bowl with the spring onions.
4. Trim the root stub from the mushroom and add to the bowl.
5. Add the bean sprouts, endive and herbs.
6. Add the lime juice and zest to the reserved grapefruit juice.
7. Stir in the fish sauce and palm sugar.
8. Pour half the dressing over the salad.
9. Mix well and serve in small bowls.
10. Drizzle the remaining dressing and garnish with chilli.