SPINACH SALAD WITH GRAPEFRUIT, BLACK OLIVES AND RADICCHIO (for six)
5 tablespoons red wine vinegar
1 teaspoon fennel seeds, crushed
½ cup olive oil
one 10-ounce head of radicchio, torn into bite-size pieces
1-½ six-ounce packages baby spinach leaves
½ cup Kalamata olives, pitted
- Combine the vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Cut all peel and white pith from grapefruits. Working over a bowl, cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
- Toss radicchio, spinach and olives in salad bowl. Add grapefruit segments and dressing; toss to coat.
from Barbara Fairchild, The Bon Appetit Cookbook