YieldsMakes 4 servings
Notes: The bold flavors of this whole-leaf salad go well with grilled foods, such as skewered lamb, beef steaks, or salmon.

How to Make It

Step 1
1

Peel and segment pummelo.

Step 2
2

Peel and segment Melogold. Reserve 3 tablespoons juice; save the remainder for other uses.

Step 3
3

Rinse mint, tarragon, chervil, and basil; gently pat dry. Stack basil leaves and cut crosswise into thin strips. Mix herb leaves, cut basil, and chives. Mound herb mixture equally on plates.

Step 4
4

In a small bowl, mix reserved 3 tablespoons Melogold juice and oil. Drizzle half the dressing evenly over herbs.

Step 5
5

Arrange pummelo and Melogold segments on herbs. Drizzle segments equally with remaining dressing. Add salt and pepper to taste.

Ingredients

 1 pummelo (about 1 3/4 lb.) or pink grapefruit
 1 Melogold (about 1 1/4 lb.) or white grapefruit
 1/2 cup fresh mint leaves
 1 cup fresh tarragon leaves
 2/3 cup fresh chervil leaves or 1/4 cup parsley sprigs
 1/2 cup fresh basil leaves
 3 tablespoons minced fresh chives
 1 1/2 tablespoons olive oil
  Salt and pepper

Directions

Step 1
1

Peel and segment pummelo.

Step 2
2

Peel and segment Melogold. Reserve 3 tablespoons juice; save the remainder for other uses.

Step 3
3

Rinse mint, tarragon, chervil, and basil; gently pat dry. Stack basil leaves and cut crosswise into thin strips. Mix herb leaves, cut basil, and chives. Mound herb mixture equally on plates.

Step 4
4

In a small bowl, mix reserved 3 tablespoons Melogold juice and oil. Drizzle half the dressing evenly over herbs.

Step 5
5

Arrange pummelo and Melogold segments on herbs. Drizzle segments equally with remaining dressing. Add salt and pepper to taste.

Citrus Herb Salad