Bitter leaves with grapefruit and hazelnuts
serves
6
“You can substitute the bitter leaves in this recipe with anything you like. Spigarello, wild rocket, frisee or escarole are all great. If you find them too hard to source, you can make this with different types of lettuce.” – Paul Farag
Ingredients (10)
- 1 head red witlof
- 1 head chicory
- 1 bunch sorrel
- 1 bunch watercress
- 3 sprigs marjoram, leaves picked
- 3 ruby grapefruit
- 100ml extra virgin olive oil
- 1/4 cup (60ml) cloudy apple juice
- White pepper, to season
- 180g blanched hazelnuts, lightly toasted, roughly chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Start by preparing all the leaves. For the witlof, cut the stem 1cm from the base and peel all the leaves off, then cut individual leaves in half lengthways. For the chicory, pick the green leafy parts of the plant, then discard stems. For the sorrel, remove the fibrous part of the leaves. For the watercress, pick all the leaves from the stems, keeping only the very tender stems and discarding the fibrous ones.
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2.Wash all the leaves in a large bowl of iced water with a pinch of salt flakes, then drain well and transfer to a large serving bowl. Add marjoram, tossing to combine.
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3.Peel grapefruit, then thinly slice, catching any juice from chopping board if possible.
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4.Whisk together the oil, apple juice and any grapefruit juice and season with salt flakes and white pepper.
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5.Drizzle over salad leaves and toss to coat evenly. Serve sprinkled with hazelnuts.
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