175
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:
- Peel the grapefruits removing all skin and pith.
- Remove the segments by cutting along either side of each segment, over a bowl to save the juices, between the skin and flesh.
- Place them into a bowl with the spring onions.
- Trim the root stub from the mushroom and add to the bowl.
- Add the bean sprouts, endive and herbs.
- Add the lime juice and zest to the reserved grapefruit juice.
- Stir in the fish sauce and palm sugar.
- Pour half the dressing over the salad.
- Mix well and serve in small bowls.
- Drizzle the remaining dressing and garnish with chilli.