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

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Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Peel and segment pummelo.

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

  • 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.

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

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

Nutrition Facts

142 calories; calories from fat 36%; protein 3.5g; fat 5.7g; saturated fat 0.7g; carbohydrates 23g; fiber 1.7g; sodium 9.3mg.