Grapefruit isn’t everyone’s go-to citrus. The large, bright fruit often takes a backseat to oranges, lemons, and limes. But on this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) lets the grapefruit sing with delicious appetizer and main course recipes for endive, chicory, and grapefruit salad, and roasted grapefruit with spiced kefir yogurt.
Ingredients
Endive, Chicory, and Grapefruit Salad
- 1 pink grapefruit
- 2 Belgian endive heads, sliced
- 2 chicory heads
- Kosher salt, to taste
- Fresh cilantro, chopped
- 2 sheets of dried nori (seaweed)
- Honey, to taste
- 4 oz. Greek yogurt
Roasted Grapefruit with Spiced Kefir Yogurt
- 1 red grapefruit
- 2 tbsp granulated sugar
- Fresh mint, chopped
- Chopped walnuts
- 4 oz. Greek yogurt
Instructions
Endive, Chicory, and Grapefruit Salad
- Cut your grapefruit in half and remove the rind. Then, slice your grapefruit halves into bite-sized segments. Squeeze out and reserve any excess juice for the vinaigrette (below).
- Remove leaves from your endives and chicory heads and set aside.
- Make the vinaigrette dressing. Combine your excess grapefruit juice, kosher salt, cilantro, nori, honey and Greek yogurt in a bowl. Mix until well incorporated.
- Plate your grapefruit segments, and endive and chicory leaves. Top with the dressing and add some black pepper to taste.
Roasted Grapefruit with Spiced Kefir Yogurt
- Cut your grapefruit in half and sprinkle sugar on the open face of each half.
- Roast your grapefruit halves for 3-5 minutes.
- Meanwhile, make the spiced kefir. Combine the mint, chopped walnuts, and Greek yogurt in a small bowl and mix until well incorporated.
- Place a dollop of the spiced Kefir onto each grapefruit half and enjoy!
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