1 bunch agretti
4 tablespoons Filippo Berio extra virgin olive oil
2 large grapefruit
1/4 cup toasted sunflower seeds
Salt to taste
Shavings of Montasio cheese
Soak the agretti in a bowlful of water for a couple of minutes.
Meanwhile bring 3 cups of water to a boil and add salt. Add the agretti and cook for about 5 minutes over low heat.
Drain and plunge the leaves into ice water.
Cut and peel one grapefruit into sections
Squeeze the juice from the other grapefruit.
In a bowl whisk 4 tablespoons of extra virgin olive oil with the grapefruit juice. Add salt to taste. Set aside.
Spin dry the agretti leaves and place them in a salad bowl. Pour dressing over them and mix well. Add the grapefruit sections and toss again. Sprinkle with the sunflower seeds and cheese shavings and serve.
This salad can also be served raw.
This recipe is featured on show 2412 - Classic and New Salads.
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