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.