3 pink grapefruits
2 red radishes, cut into matchsticks
6-8 leaves fresh basil, cut into a chiffonade
Zest of ½ orange
3 scallions, finely chopped
¼ cup peach kernels, toasted
1 clove garlic, minced
¼ tsp ground cardamom
¼ tsp ground turmeric
1 tsp Dijon mustard
1/3 cup rice vinegar
2/3 cup canola oil
kosher salt and freshly ground pepper
Using a sharp knife, trim the top and bottom off of a grapefruit. Placing the grapefruit cut side down on the cutting board, trim the peel and white pith off of the grapefruit to leave just the fruit flesh. Turn on its side and slice into ½-cm slices. Repeat with 2 remaining grapefruits, and arrange slices in a single layer on a platter.
Make vinaigrette: Combine garlic, cardamom, turmeric, Dijon and rice vinegar in a bowl and season with salt and pepper. While whisking, very slowly pour in canola oil, whisking quickly to emulsify. Taste and adjust seasoning as necessary.
Sprinkle radishes, basil chiffonade, orange zest, chopped scallions and peach kernels evenly over grapefruit, season with salt and pepper. Drizzle with vinaigrette and serve.