Recipe by: Tania Nicaise
Source: Family recipe
Serves: 8


  • 2-3 grapefruits (pink variety)
  • 10 red radishes
  • 1 or 2 endives (depending size)
  • 200 g salad (mixed young leaves)
  • A small handful mint leaves
  • Olive oil, Salt & Pepper
  • A handful edible flowers for decoration* (optional)

*Edible flowers can be found at TanglinMarket Place


  • Clean and wash all the vegetables. Using a mandolin or similar, thinly slice the radishes and soak them in very cold water.
  • Peel the grapefruits, removing all the white parts. Thinly slice it, keeping all the juices on a plate.
  • Thinly slice the mint leaves.
  • Emulsify the olive oil with the grapefruit juice and S&P
  • Mix all the ingredients* and dress them nicely on a serving plate.
  • For a nicer presentation, reserve some sliced radishes and grapefruit to add on top with edible flowers.

Download PDF version here: French Grapefruit Salad Tania Nicaise