Coloured leaf salad

Name: Coloured leaf salad
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 yellow and pink grapefruit; 50 g Hazelnut kernels; 2 Artichoke hearts (canned); a few leaves (about 200 g) radicchio, oak leaf and frisée salad; 2-3 TABLESPOONS Fruit Vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 TEASPOON Sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

1 yellow and pink grapefruit
50 g Hazelnut kernels
2 Artichoke hearts (canned)
a few leaves (about 200 g) radicchio, oak leaf and frisée salad
2-3 TABLESPOONS Fruit Vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 TEASPOON Sugar

Directions

1
Peel the grapefruit so that the white skin is completely removed. Cut out fillets along the inner thin skins. Squeeze 4 tablespoons of juice from the remaining fruit. Chop or chop the hazelnuts. Cut artichoke hearts into slices.
2
Wash salad leaves and pluck into bite-sized pieces. For the marinade, mix grapefruit juice, vinegar and oil. Season with salt, pepper and sugar. Arrange the prepared ingredients carefully mixed with the marinade on plates