Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salad
To serve
How it's done
Salad
Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 4 tbsp). Set aside the grapefruit segments. In a bowl, combine the oil, balsamic, grapefruit juice and pear syrup with the retained grapefruit juice, season. Add the kale, knead well by hand for approx. 2 mins., cover and leave to infuse in the fridge for approx. 2 hrs. Add the reserved grapefruit segments, mix.
To serve
Plate up the salad and sprinkle the almonds on top.
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