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Chicory Salad with Grapefruit and Popped Amaranth

(recipe, Jackie Varriano)

Ingredients

Dressing

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

Salad

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

Steps

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.