Juicy, slightly sour ruby grapefruit, with peppery rocket leaves as a base, and black olives dressed with a combination of balsamic bianco vinegar and olive oil, then sprinkled with some chopped pistachios. If you are not a fan of rocket leaves, lamb's lettuce would be great for this salad too.
| | Dressing |
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- 1 Grapefruit
- 1 handful Rocket
- 10 Black olives, cut into halves
- Some pistachios, chopped
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- 1 tbsp Rosemary infused olive oil
- 1 tbsp Balsamic bianco
- Salt and black pepper
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- Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
- Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.
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