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Citrus / Chicory Salad


  • 2–3 Grapefruits
  • 3 Oranges or 6 Clementines
  • Juice from 1 Lemon
  • 2–3 Chicory (i.e., Belgian Endives)
  • 1 Pomegranate
  • 1 pinch of salt
  • 1 tsp. of sugar


  1. Remove the flesh from the grapefruits and add into a bowl.
  2. Add the lemon juice, salt and sugar. Stir.
  3. Cut out the bitter core of the chicory and cut into 1 cm strips. Add to bowl.
  4. Peel the oranges and divide them into slices. Cut each slice into 6 pieces, removing any seeds. If you are using clementines, four pieces should be right. Add to bowl.
  5. Remove the arils (i.e., the red seeds) from the pomegranate. This is best done in a bowl with the pomegranate submerged in water; otherwise, pomegranate juice tends to get everywhere and it stains everything. Add half to the bowl.
  6. Stir and wait 2 hours (to let the citrus break down the chicory a bit) to serve.