The recipe for orange, grapefruit and red onion salad comes from our special Canada menu. In North America, this salad lands on tables in winter, when citrus fruits dominate the market. French Canadians used to serve it with Grenoble walnuts, before switching to toasted hazelnuts. Here we twist it a bit : red onions soaked in ice water lose their harshness, crispy endive plays along like little spoons, and grapefruit (or pomelo depending on where you are) brings bitterness to counter the orange's sweetness.

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Ingredients for 4 servings

servings
  • 2 untreated oranges
  • 1 grapefruit, actually a pomelo
  • 2 large red onions
  • 0.7 oz (20 g) toasted and chopped hazelnuts
  • 1 beautiful endive
  • Vinaigrette: 1 tablespoon red wine vinegar, 2 tablespoons olive oil, salt and freshly ground pepper