Ruby Grapefruit & Pomegranate Salad

Ruby Grapefruit & Pomegranate Salad

Serves 4.


3 ruby red grapefruit (1kg)
¼ cup (60ml) olive oil
2 tablespoons coarsely chopped fresh chervil
100g curly endive leaves
½ cup (125ml) pomegranate seeds (see notes)
½ cup (55g) coarsely chopped walnuts roasted


  1. Juice half of one grapefruit; reserve juice. Peel remaining grapefruit; slice thickly
  2. Place the reserved juice in a screw-top jar with oil and chervil, season to taste and shake well.
  3. Place endive in a large bowl with dressing; toss gently to combine. Season to taste
  4. Arrange endive, grapefruit and pomegranate on a serving plate; sprinkle with nuts.


Cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water. The seeds will sink and the white pith will float.


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