Updated May 25, 2018Chatelaine
- Blanch 7 ounces broccoli in boiling salted water for 3 minutes. Drain and cool under cold running water. Break 7 ounces of feta into small pieces. Peel 1 grapefruit and use a small knife to cut the segments from inside the white membrane, cutting from the outside to the center. Combine with 7 ounces watercress and 1/4 cup slivered almonds. For a dressing, whisk together 1 tablespoon white wine vinegar, 10 mint leaves, a pinch of salt, and 2 tablespoons extra virgin olive oil and use to dress the salad.
Excerpted from Savage Salads by Davide Del Gatto and Kristina Gustafsson. Copyright 2017. Excerpted with permission from the publisher Gibbs Smith. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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