Ingredients
1 large Ruby Red grapefruit
1/4 cup extra-virgin olive oil
1-1/2 Tbs. Champagne vinegar
1 tsp. finely chopped fresh rosemary
1/4 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 hearts of palm, rinsed, halved lengthwise, and cut on a diagonal into 3/4-inch pieces (about3/4 cup)
1/4 cup pitted black oil-cured olives, halved lengthwise
7 oz. arugula (preferably bunched), trimmed (about 5 loosely packed cups)
1/4 cup loosely packed fresh flat-leaf parsley leaves
Fine Cooking
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1/4 cup extra-virgin olive oil
1-1/2 Tbs. Champagne vinegar
1 tsp. finely chopped fresh rosemary
1/4 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 hearts of palm, rinsed, halved lengthwise, and cut on a diagonal into 3/4-inch pieces (about3/4 cup)
1/4 cup pitted black oil-cured olives, halved lengthwise
7 oz. arugula (preferably bunched), trimmed (about 5 loosely packed cups)
1/4 cup loosely packed fresh flat-leaf parsley leaves
Description
Fine Cooking
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