Friday, February 7, 2014

Gorgeous Grapefruit Salad

With all of the Valentine's Day recipes popping up on blogs, in magazines, and on my favorite foodie site, FoodGawker, I felt obligated to come up with something as well. But another chocolate dessert recipe smothered in red and pink sprinkles sitting on a heart-shaped plate is probably not what you need a recipe for. How about the main event?! Or better yet, the salad.


Every winter, I fall into a salad rut. You know, salads are just one of those things that taste so much better when someone else (like a chef in a restaurant) makes them for you - probably because they actually think about what to put into the salad, rather than just throwing together back-of-the-fridge veggies with high expectations. So in an attempt to pull myself out of this rut (and help you create a gorgeous Valentine's Day dinner), I did something novel. I thought about salad as if it was the main course. What do I want in a salad? Sweet. Sour. Salty. Spicy. Bitter. Crunchy. Creamy. Fresh. GORGEOUS.

And the result...

Yeah, I'd say this covers everything I want in a salad. :)

Gorgeous Grapefruit Salad

Serves 2

Ingredients:
  • 1 large grapefruit
  • 1 teaspoon rice vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 3 cups arugula and/or mixed greens
  • 1 ounce goat cheese, crumbled
  • 2 tablespoons chopped toasted almonds
  • 1/2 medium avocado, sliced
Directions:
  1. Zest part of the grapefruit so that you end up with 1/2 teaspoon finely grated zest. Set aside in a small bowl or cup.
  2. Using a small knife, remove the peel from the grapefruit and cut it into segments. Do this over a large bowl so you can catch any juice. 
  3. Add 2 teaspoons of grapefruit juice from the bottom of the bowl to the grapefruit zest; add the rice vinegar, olive oil, and a pinch of salt and pepper. Whisk to combine.
  4. To prepare the salad, toss the greens with the dressing and separate onto two plates. Top evenly with the goat cheese, almonds, avocado, and grapefruit segments.

Tips: You can segment the grapefruit and make the dressing in advance, then assemble the salads just before serving. Just don't toss the greens in dressing in advance - the acid wilts them over time! Here's a quick video on how to segment an orange (it works just the same for grapefruit).







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