This is a delicious, winter-appropriate, grapefruit salad with layers of flavor, texture, and crunch. It's not your boring old salad by any means. It's bright and colorful, and certain to wake up your taste buds.
Love when a dish incorporates flavors that excite all the tastes -- sweet, sour, salty, bitter, and umami. This salad covers them all.
There's sweetness (but not too sweet) from the dressing, which contains a bit of coconut sugar to balance the sour/tartness from the citrus -- lime and grapefruit. Salty and umami from the fish sauce. More umami from the shrimp. Bitterness from the radicchio (a member of the chicory family); although, with all the other flavors going on, the bitter element is well-integrated.
There's a fresh component from the herbs -- used (Thai) basil and mint. Cilantro would work too.
There's a touch of heat from Thai and Fresno chiles. Of course, you could always ramp up the heat by adding more chiles or tame it by using fewer, milder chiles and/or seeding them.
The crunch comes from toasted coconut, crispy fried shallots, and dry-roasted peanuts.
I served the salad with coconut rice that I topped with thinly sliced scallions and more toasted coconut.
The hardest part is sectioning the grapefruit, which is a bit of a pain but worth the effort.
Hope you enjoy!
My latest and greatest discovery, crispy fried shallots. I want to put them on top of everything. The crispy shallots work particularly well in this salad. I purchased them here for my NYC friends.