Walnut Grapefruit Salad With Yellow Chilies
2 grapefruit, peeled and white pith removed 2 oranges, peeled and white pith removed 1 cup peeled and diced jicama 4 yellow wax hot chilies, sliced in thin rings 1 tablespoon walnut or vegetable oil 1 tablespoon balsamic vinegar 1 tablespoon fresh lime juice 1 tablespoon chopped fresh parsley 2 teaspoon sugar 2 tablespoon chopped walnuts
Cut fruit sections away from their surrounding membranes into a bowl. Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat. Let salad stand at room temperature for 1 hour. The salad can be made ahead to this point and refrigerated overnight. Just before serving, sprinkle the salad with walnuts.
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