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Thursday, February 3, 2011

What's for Dinner? Grapefruit Vinaigrette Salad

'Tis grapefruit season. I'm usually not a fan of the bitter fruit. Maybe it's because when removing the fruit sections from the membrane (insane in the membrane! Can't help myself.), their color, even their shape and the motion with the knife reminds me of deveining shrimp, which is one my least favorite cooking jobs (ewwwww). But, 'tis the season, it's high in vitamin C, antioxidant and lycopene, these are sweet, it's a pretty color and almost as importantly, it's on sale at the Harris Teeter (a.k.a. HT/The Teeter/The Hairy Peter). So I thought I'd make this healthy, fancy salad.


I found this recipe on The Daily Green site, but it was originally posted in Good Housekeeping. PLEASE NOTE that it serves 12, that is --- TWELVE. So, cut the recipe proportionately as needed. I missed this before I bought all the ingredients. Since the kids probably won't touch the stuff, I'm gonna be eating this for breakfast lunch and dinner for a couple of days. 
(Also note, that I added walnuts for some crunch (& more antioxidants!), used raspberry blush white balsamic vinegar because it sounds lovely and I skipped the endive because I forgot to put it on my shopping list. It was still delicious!)






Baby-Greens Salad with Grapefruit Vinaigrette



INGREDIENTS
2 medium grapefruit
2 medium heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons drained capers
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens (about 24 cups loosely packed)



PREPARATION
1. With knife, cut peel from both grapefruit. Holding grapefruit, 1 at a time, over small bowl to catch juice, cut sections from grapefruit between membrane. Place grapefruit sections on plate. Cut endives lengthwise into matchstick-thin strips.

2. In large serving bowl, combine balsamic vinegar, Dijon mustard, capers, sugar, salt, and 2 tablespoons grapefruit juice (reserve any remaining grapefruit juice for another use). With wire whisk or fork, slowly beat in olive oil until mixture thickens slightly.
3. Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.
SERVINGS:12!!!!


Links: 
The Daily Green
Meatless Monday

3 comments:

  1. Made it tonight and just finished eating it. It was great.

    ReplyDelete
  2. JOE! Did you really?? You da man!

    ReplyDelete