Pink Grapefruit and Chicken Watercress Salad with Crispy Shallots
Pink Grapefruit and Chicken Watercress Salad with Crispy Shallots - a citrus vinaigrette, sumac and a salad of watercress, Belgian Endive and fresh basil.
Cut the ends of the grapefruit and orange. With sharp knife cut the rind off along with the white pith. Over a bowl to save the juice, cut the segments away from each membrane, keep segments in another bowl. Set aside.
Pour the juice in a saucepan. Squeeze another grapefruit if more is needed to make 1 1/4 cups. Add the sugar and red chiles, bring to a boil and reduce heat to medium and simmer. Cook until reduced to about 5 tablespoons. (See Note 1)
Set aside to cool and then whisk in the olive oil, lemon juice kosher salt to taste and the sumac.
Thinly slice the shallot and toss in flour to coat, shaking off excess. Cook the shallots in hot oil for five minutes until crispy brown. Remove with slotted spoon, drain on a paper towel and set aside. Do in batches as to not overcrowd the pan.
Shred the rotisserie chicken breast meat. Set aside.
Rinse and cut the watercress from the stems. Cut the Belgian Endive end off and then cut lengthwise. Rough chop the basil and the mix all salad leaves together.
Gently toss the salad greens with the fruit, red onion slices, shredded chicken and three quarters of the salad dressing. Save reserve dressing if needed, or for another salad. Top with crispy fried shallots and serve!
Notes
1. For the 5 tablespoons of grapefruit reduction I have substituted it with the same amount of pomegranate molasses found in Middle Eastern markets and a 1/2 teaspoon of red chile paste.