- 1 head radicchio
- 1 large bunch arugula
- 1 orange bell pepper, roasted then skinned and seeded
Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
In a large bowl toss all the greens together. Season with salt and pepper. Place slices of roasted pepper on top. Drizzle with Citrus Vinaigrette and garnish with orange zest. (see recipe below).
- 2 tablespoons grapefruit juice
- 2 tablespoons orange juice
- 1 teaspoon mustard
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- Orange zest to garnish
In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper. Yield: about 1/2 cup dressing