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5.0/5 (2 votes)

Orange, grapefruit and red onion salad

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
This recipe comes from our special Canadian menu
  1. menu spécial canada.
  2. Orange, grapefruit and red onion salad recipe for 4 people :
  3. 2 oranges
  4. 1 grapefruit
  5. 2 lg red onions
  6. 20 g chopped and roasted hazelnuts
  7. 1 endive
  8. some French dressing
Orange, grapefruit and red onion salad
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Set up :
1) Finely slice your onions and place them in a bowl of iced water for 10 minutes in the fridge.
Meanwhile, peel and slice your oranges and grapefruit (make sure not to leave any pith) and place them in two separate bowls.
2) Drain your onions and wash your endive.

Make a "star" like lay out with the endive's leaves. Then, place some orange on each of them. Top them up with some red onion and finish with the slices of grapefruit.
Drizzle some French dressing on the lot and finish by sprinkling some hazelnut all over.

You'll see that pass the first impression of your guests, they will enjoy this simple dish.
And if you want to make this recipe a bit more festive add few dices of cooked Canadian lobster to the salad. It is simply divine!
credits photo : fruit salad © crimson

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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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