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Chicory Salad with Grapefruit and Popped Amaranth

(recipe, Jackie Varriano)


    1. Zest and juice of 1 lime
    2. Juice of ½ grapefruit
    3. 1 Tbsp. honey
    4. Pinch of salt
    5. 2 Tbsp. extra-virgin olive oil
    1. 2 small red beets, boiled, peeled, cooled, and diced
    2. 1 large grapefruit, segmented
    3. ½ cup dried cranberries
    4. 1 head chicory or another bitter green (try endive), roughly chopped
    5. ¼ cup popped amaranth


    1. Make the dressing: Combine the lime zest and juice, grapefruit juice, honey, salt, and half of the oil in a glass jar with a lid. Shake well to blend. Taste and add the second tablespoon of oil if needed.
    2. Make the salad: In a large bowl, combine the diced beets with the grapefruit segments and the dried cranberries. Add the chicory and toss with the dressing. Top with amaranth and toss once more. Serve.