Arugula With Hearts Of Palm, Grapefruit, And Oil-cured Olives

Name: Arugula With Hearts Of Palm, Grapefruit, And Oil-cured Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters oz. arugula (preferably bunched), trimmed (about 5 loosely packed cups); 1 Tb Champagne vinegar; 59 milliliters loosely packed fresh flat-leaf parsley leaves; 1 teaspoon finely chopped fresh rosemary; 1 large Ruby Red grapefruit; 177 milliliters hearts of palm, rinsed, halved lengthwise, and cut on a diagonal into 3/4-inch pieces (about; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters pitted black oil-cured olives, halved lengthwise; 59 milliliters extra-virgin olive oil; 0 teaspoons crushed red pepper flakes

You can never have too many side dish recipes, so give Arugula With Hearts Of Palm, Grapefruit, And Oil-cured Olives a try. This recipe makes 4 servings with 217 calories, 3g of protein, and 15g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of arugula, pepper flakes, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Finely grate1/2 tsp. zest from the grapefruit; set aside. Slice just enough off the top and bottom of the grapefruit to expose the fruit. Stand the grapefruit on one cut end and slice away all of the peel and white pith. Working over a bowl, cut the segments away from the membranes, letting them fall into the bowl. Then, over another bowl, squeeze the membranes to get any remaining juice.

Ingredients you will need

Grapefruit

Fruit

Juice

Equipment you will use

Bowl

Cut each segment into thirds. In a small bowl, whisk 2 Tbs. of the reserved grapefruit juice and the zest with the oil, vinegar, rosemary, red pepper flakes,1/4 tsp. salt, and a pinch of pepper. In a small bowl, mix the grapefruit segments, hearts of palm, and olives with 2 Tbs. of the dressing. Toss the arugula and parsley in a large bowl with a generous pinch of salt and 3 Tbs. of the dressing. Divide the arugula among 4 plates, top with the hearts of palm mixture, and drizzle with the remaining dressing, if desired.

Ingredients you will need

Red Pepper Flakes