Clean and rinse the lettuce and shake very well dry. Pick into bite-sized pieces.
2. clean, rinse and quarter radishes. Cut bell bell pepper in half, remove stems and seeds, rinse and cut pod halves into strips. Rinse tomatoes, cut in half and remove flower stalks. Peel the onion and divide into rings. 3.
Peel the grapefruit like an apple, removing as much of the white skin as possible. Then, using a sharp kitchen knife, score the left and right sides of the fruit segments and separate the fillets one by one from the skin of the fruit, collecting the juice as it runs out. Gently mix all the prepared ingredients.
Mix grapefruit juice, juice of one lemon, oil, pepper, salt, Tabasco and sugar to make salad dressing and pour over salad ingredients. Using a vegetable slicer, grate the Parmesan cheese very thinly directly over the lettuce.
Varieties such as red chicory – a still rare cross between radicchio and chicory, Burgundy lettuce or possibly red chaff lettuce, red Batavia and watermelon or possibly strawberries.
Tip: Strawberries taste best when they are in season in our area! If possible, buy local products!