Bittersweet grapefruit segments get the raw fish treatment in this winter salad. Crunchy radishes, spicy-floral Fresno chile, toasted cashews, and creamy avocado add texture while a bright, savory dressing made from salty fish sauce and lime juice balance flavor. (If your grapefruit is more bitter than sweet, add an additional teaspoon of honey.) Calling it a crudo gives you permission to get as fancy with the assembly and styling as you like.
What you’ll need
Paring Knife
$10 $9 At Amazon
Small Skillet
$20 $18 At Amazon
Shallow Serving Bowl
$26.99 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Using a small knife, cut away peel and white pith from 2 large grapefruits; discard. Cut between membranes to release segments into a medium bowl; discard membranes. Cut segments into large pieces, then add ½ small red onion, thinly sliced, and 1 large purple or watermelon radish or 3–4 small red radishes, trimmed, thinly sliced, to bowl. Drizzle 3 Tbsp. fish sauce, 3 Tbsp. fresh lime juice, and 2 tsp. honey over and gently toss to combine. Let sit 10 minutes.
Step 2
Meanwhile, toast 2 Tbsp. raw cashews in a dry small skillet over medium-high heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a cutting board and let cool slightly; chop.
Step 3
Arrange 1 avocado, thinly sliced, on a platter; season with kosher salt. Top with grapefruit, radish (you’ll be able to fold the slices if they’ve sat in the dressing long enough), red onion, and 1 Fresno chile, very thinly sliced, tucking some around. Spoon some of the dressing left in the bowl over, then drizzle with extra-virgin olive oil and scatter cashews on top.
