Grapefruit with Browned Butter, Chickpeas and Radicchio

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  • 1 12 oz can chickpeas
  • 4oz butter
  • 1 large grapefruit, preferably dark fleshed
  • 2 T vinegar, red wine, champagne or apple cider
  • 1 small head radicchio
  • ¼ C parsley, roughly chopped
  1. Drain and rinse the chickpeas to clean of their storage liquid
  2. Tip and tail and peel the grapefruit with a knife
  3. Cut the segments from the grapefruit and squeeze the juice from the remaining center into the same bowl
  4. Cut the radicchio into ribbons
  5. In a large frying pan heat the butter until brown (hold your nerve and let it get a deep hazelnut color)
  6. Remove from the heat and toss the chickpeas in the butter to coat and warm
  7. Season generously with salt and black pepper
  8. Add the vinegar, grapefruit, radicchio, and parsley. Toss to combine.
  9. Serve slightly warm, as the dish cools the butter will congeal

This recipe is featured in the post:

Winter Citrus