Serves 4

For the Carpaccio
8 large red mullets (at least half a pound)
2 cups pomegranate juice
1.4 ounces white ginger
6 tablespoons extra-virgin olive oil

black salt from Cyprus

Fillet the red mullets and discard the bones. Prepare an emulsion of pomegranate juice, extra-virgin olive oil, ginger and salt. Add the fillets and let marinate for at least two hours in a cool environment.

For the Salad

4 artichokes
1 large pink grapefruit  
7 ounces radicchio
3.5 ounces  lamb's lettuce
2 lemons
coarse salt
extra-virgin olive oil

Squeeze the lemons in a bowl of water. Clean the artichokes and soak in the acidic water so that they don’t blacken. Soak the radicchio and the lamb’s lettuce in a bowl of salted water. Halve the grapefruit and squeeze only one half in a small cup. Set aside. Peel the other half, separate the pieces and cut them in half. If there are any seeds, just discard them. Rinse and dry the radicchio and the lamb’s lettuce and cut them in thin strips. Do the same with the artichokes. Mix everything in a large bowl and season with an emulsion of oil, salt and grapefruit juice. At the end, add the grapefruit pieces. Mix well and set aside for about thirty minutes.