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
- 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
- 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.
- 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.
- 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.
- 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).