Grapefruit Salad with Warm Shallot Vinaigrette
30 minutes or fewer
Jazz up this simple salad
by using baby greens and sprouts in place of mixed salad greens.
- ¼ cup walnuts (1 oz.)
- 2 grapefruit, supremed (see below), juice reserved
- 2 Tbs. canola oil, divided
- 2 Tbs. raspberry vinegar
- 1½ tsp. grated grapefruit zest
- 2 small shallots, thinly sliced (⅓ cup)
- 6 oz. mixed salad greens (6 cups)
- 1 oz. reduced-fat Gorgonzola cheese, crumbled (¼ cup)
1. Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes, or until brown and fragrant. Cool, and chop.
2. Whisk together 11/2 tsp. grapefruit juice, 1 Tbs. oil, vinegar, and zest. Season with salt and pepper, if desired. Set aside.
3. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add shallots, and cook 5 minutes, or until soft. Add vinegar mixture, and sizzle 10 seconds. Pour over greens, and toss to coat. Top with Gorgonzola, grapefruit, and toasted walnuts.
One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:
How to Supreme a Grapefruit
1. Trim ends all the way to juicy flesh.
2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
4. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.