Recipe - Grapefruit And Blood Orange Salad

6 Blood oranges
2 Ruby grapefruit
2 small Heads radicchio or bitter
green lettuce

VINAIGRETTE
2 tablespoon Blood orange juice
2 teaspoon Sweet balsamic vinegar
1 ds Champagne vinegar
1 Squeeze of lemon
1/8 teaspoon Salt
1 ds Ground black pepper
2 tablespoon Extra virgin olive oil

(Alice Waters, Chez Panisse)

Peel 4 blood oranges and slice thinly into rounds, reserving remaining 2
oranges for juice. Peel and section grapefruit. Line plates with radicchio.
Arrange orange and grapefruit over radicchio. Chill. Pour Vinaigrette over
salad when ready to serve. Makes 4 servings.

Vinaigrette: Combine orange juice, balsamic vinegar, Champagne vinegar,
lemon juice, salt and pepper. Let stand 10 minutes, then stir in oil.

Posted to FOODWINE Digest 14 Feb 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Feb 14, 1997.