Pink grapefruit and sumac salad from Plenty More (page 32) by Yotam Ottolenghi

  • basil
  • red onions
  • caster sugar
  • sumac
  • watercress
  • red chicory
  • dried red chillies
  • pink grapefruits

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.20 in the US edition.

  • SheilaS on May 25, 2021

    I made this to bring to a friend's house for dinner and she was blown away at first bite. The dressing is really excellent. I used a mix of curly endive and arugula for the greens and added watermelon radishes for crunch and they looked pretty.

  • Rutabaga on February 18, 2016

    Since I had some lovely sweet grapefruit on hand, this seemed the perfect time to try this salad. As others have noted, the flavors are wonderful. I left out the onion to accommodate a friend who doesn't like it, but we all felt the flavors were perfectly balanced without it. Since watercress isn't readily available this time of year, I used arugula, which, as dinnermints noted, is a good substitute. And while you can't make the entire salad quickly, but if you supreme the grapefruits and make the dressing in advance, you'll find it comes together quite easily. Use a sharp knife and hold the grapefruits directlty over the colander when slicing them to avoid losing any of the juice.

  • Breadcrumbs on May 12, 2015

    p. 32 - It was love at first sight when I spotted this salad in the book, it looks like art on a plate so if you eat with your eyes, this salad will leave you more than satisfied. I could only find green vs red endive however this dish didn’t suffer for it, except perhaps visually. My grapefruits weren’t as red as those in the book but no matter, I’m sure they were just as tasty. I chuckled when I read the prior reviews about guests drinking the remaining dressing off their plates. I’m not surprised; it really is that good. This isn’t a dish you can throw together when you come home from work at night but let me tell you, every minute you invest in this recipe is worth it. The pay off is ten fold. The combination of basil and watercress is bright and fresh already, but when you add this incredible grapefruit syrup dressing and supremed grapefruit the end result is sublime. Seriously. Photos here: http://chowhound.chow.com/topics/1012789?commentId=9558017#9558017

  • radishseed on February 05, 2015

    I made the mistake of trying to make this on a weeknight. After prepping the salad greens, supreming the grapefruit, reducing its juice, and cleaning up the sticky mess I made (including all the grapefruit juice that ran off the cutting board and into a drawer full of kitchen towels), I gave up on waiting for the juice to cool and made an egg sandwich for dinner. But the next day (and for the rest of the week), I had a delicious salad all ready to eat. I love grapefruit, and the combination with the bitter greens (and not-so-greens) is delicious.

  • dinnermints on January 10, 2015

    Beautiful and delicious. Some of my guests, after brief apology, drank the dressing off their plates (I may have done so as well in solidarity). I used a guajillo pepper in the dressing, and it worked out well - provided kick and some smokiness, but not so spicy as to overwhelm the salad. I used arugula instead of watercress, which worked fine; and also sliced the grapefruit and made the dressing a day in advance.

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