The beauty of pomelo in this salad comes not only from its sweetly tart flavor, but from its firm yet tender texture, which highlights the fruit alongside the other ingredients. Grapefruit segments can be substituted, but they are quite a bit juicier than pomelos so watch out for excess liquid.
Ingredients
- 2 pomelos, peeled and segmented, white membrane around the segments removed
- ¼ cup finely diced red onion
- 1 head escarole, washed and dried, pale yellow and green inner leaves only
- Salt, to taste
- 1 pound cleaned squid rings and tentacles
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
Preparation
In a bowl, stir together the pomelo segments and onion. Arrange the escarole on a platter or on individual plates and spoon the pomelo and onion mixture on top.
Bring a saucepan of water to a boil over medium-high heat. Add 1 teaspoon of salt and the squid and cook until just opaque, about 2 minutes. Drain and rinse under cold running water, then drain again and pat dry. Arrange on top of the pomelo mixture.
In a small bowl, whisk together the vinegar, oil, garlic and ½ teaspoon of salt until the vinaigrette is well blended. Drizzle over the salad and serve right away.
About this recipe
Georgeanne Brennan is an award-winning cookbook author and founder of La Vie Rustic, an online culinary marketplace. LaVieRustic.com.
