Escarole Salad with Fennel, Grapefruit & Herbs - Rachael Ray Every Day

Escarole Salad with Fennel, Grapefruit & Herbs

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Escarole Salad with Fennel, Grapefruit & Herbs
  • 4Servings

Ingredients

  • 1 ruby red grapefruit, peeled
  • 6 tablespoons olive oil
  • 1 head escarole, torn into bite-size pieces
  • 1/2 head fennel, thinly sliced
  • 1/4 cup basil
  • 1/4 cup mint
  • 1/4 cup parsley leaves

Preparation

Using a small, sharp knife, cut grapefruit segments from membranes over small bowl. Squeeze juice from membranes into large bowl; whisk in oil and season. Add remaining ingredients and season; toss to coat.