Impress your sweetheart while keeping the calories down with this beautiful red salad. It’s full of flavor and heart healthy!
Valentine’s Day Red Salad
- 1 small red beet
- 1 small “cocktail size” grapefruit
- 1 small blood orange
- 1small head Treviso (red chicory)
- ½ cup finely shaved fresh fennel
- grated zest from the orange
- 1 tsp. finely minced shallot
- 1/8 tsp. dry mustard
- 2 tsp. sherry vinegar
- 1 tsp. lemon juice
- 1/8 tsp. salt, or more to taste
- freshly ground pepper to taste
- 2 Tbs. extra-virgin olive oil
- Steam the beet until tender, ½ hour for medium sized. When the beet is tender, cool, peel and cut julienne (if you slice it on a mandolin and then sliver the slices, you’ll get even size pieces). Place in a bowl large enough for all the salad ingredients.
- Zest the orange and set aside in a bowl.
- Completely peel the grapefruit and orange: first slice off the top and bottom, then stand the fruit on the cutting board and pare away the skin and pith in broad swaths.
- Slice or segment the orange, and segment the grapefruit (do this over a bowl, to catch the juice for the dressing).
- Place the segments in the bowl with the beets.
- Carefully wash and dry the treviso leaves, then slice cross-wise into slivers. Place in the bowl with the beets and citrus.
- Wash the fennel, trim off any brown spots and surfaces.
- Using the stalks as a handle, thinly shave the fennel bulbs on a mandolin, being very careful of your fingers; if you don’t have a mandolin, simply slice as thinly as possible with a sharp knife. Add the fennel to the chicories.
- To make the dressing, combine the zest, minced shallot, mustard, vinegar, lemon, salt and pepper in the bowl with your captured grapefruit and orange juice.
- Whisk in the oil. Taste the dressing, adjust balance as needed with more vinegar, salt, etc. Since the beets and fruit are sweet, you want the dressing a little more tart than a regular salad dressing.
- Just before serving, toss the salad with some of the dressing, to taste. Finish with a light grinding of black pepper from the mill.
Special thanks to Paulding and Company for sharing this romantic salad!