Monday, January 9, 2012

Grapefruit salad

Simple, fresh and delicious - these are three words that describe this salad. Only two ingredients - grapefruits and lettuce and a light dressing using grapefruit juice, white balsamic vinegar, mustard and honey. I like to use white balsamic vinegar for this dressing since it is milder and lighter in taste than regular balsamic vinegar.

For the last month, grapefruits are in season and they are absolutely lip smackingly good. Hence, I decided to eat them with very little fuss. You could add thinly sliced red onions as well as some toasted salted pistachios for kick and crunch, but this version is just to celebrate the grapefruit.


Grapefruit salad
2 large pink grapefruits (not pomelo's)
12 large leaves of butter lettuce or green leaf lettuce (it is important that the lettuce is very fresh since this salad has very few ingredients)

Dressing
4 tablespoons grapefruit juice
2 tablespoons white balsamic vinegar
2 tablespoon extra virgin olive oil
2 teaspoon Dijon mustard
2 teaspoon honey
Salt and freshly ground black pepper to taste

  1.  Using a paring knife, cut off a slice from the top and bottom of the grapefruit to expose the flesh. Set the grapefruit on the cutting board and using the curve of the fruit as your guide, peel off the rind  including the white pith from top to bottom. Then, working over a bowl to collect the juices, cut between the segments and remove the segments using your paring knife. Squeeze the juice out of the remaining part of the grapefruit once the segments have been removed. Save the juice for the dressing.
  2. Tear the lettuce into large pieces in line with the grapefruits.
  3. Whisk all the ingredients for the dressing and pour over the grapefruit. Toss lightly, so as not to break up the segments of the fruit. Serve on a bed of the lettuce leaves.
Serves 4

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