Makes 4 servings

Notes: The bold flavors of this whole-leaf salad go well with grilled foods, such as skewered lamb, beef steaks, or salmon.

How to Make It

Step 1

Peel and segment pummelo.

Step 2

Peel and segment Melogold. Reserve 3 tablespoons juice; save the remainder for other uses.

Step 3

Rinse mint, tarragon, chervil, and basil; gently pat dry. Stack basil leaves and cut crosswise into thin strips. Mix herb leaves, cut basil, and chives. Mound herb mixture equally on plates.

Step 4

In a small bowl, mix reserved 3 tablespoons Melogold juice and oil. Drizzle half the dressing evenly over herbs.

Step 5

Arrange pummelo and Melogold segments on herbs. Drizzle segments equally with remaining dressing. Add salt and pepper to taste.

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