- 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
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.