Maché salad with grapefruit and pomegranate

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Choose a ruby grapefruit (rather than a yellow one) for this salad – it is fruitier with more sparkle and suits a salad better.

Serves 4


For the dressing
60ml freshly squeezed ruby grapefruit juice
60ml extra-virgin olive oil
1 teaspoon Dijon mustard
Pinch of sugar
Sea salt and freshly ground pepper
Seeds of 2 pomegranates

For the salad:
200g maché leaves (also called Lamb’s Lettuce), washed and dried gently
1 large ruby grapefruit, segmented and skin discarded


1. Make the dressing: Mix all the ingredients for the dressing together and check the acidity and seasoning – adjust to your taste by either adding more oil or more grapefruit juice. It will depend on your grapefruit.

2. Place the maché leaves and grapefruit segments in a bowl: toss with the dressing, making sure every leaf is coated, and sprinkle over the pomegranate seeds.



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