1teaspoonfresh garlicpeeled, grated fine or minced
2tablespoonsred ruby fresh grapefruit juicewith some pulp
1tablespoonred wine vinegar
1/4teaspoonsea saltI use Himalayan pink
1/2teaspoonpure cane sugar
1/3 cupneutral oilsuch as expeller pressed safflower oil
For the Salad:
8wholegrapefruit segments*red ruby
2 1/2 cupsarugula leaves
2 1/2 cupsromaine lettucethinly cut
1/4cupradicchio thinly sliced
1/4cuppurple sprouts I used Rainbow Microgreen Mix
1tablespoonfresh mint leavesoptional
Instructions
Make the grapefruit "supremes" segments (see below.)
Make the Ginger-Grapefruit Vinaigrette:
In a 2 cup glass bowl add ginger, garlic, grapefruit juice (with some pulp), vinegar, sea salt and sugar. Mix well with a wire whisk. Let stand 5 minutes.Add the oil to a measuring cup - Drizzle into the bowl SLOWLY to emulsify.Store in a clean glass container in the refrigerator for up to 2 weeks.
Prepare the Salad:
To a large or individual bowls add the arugula, romaine, sprouts and mint (if using.) Top with grapefruit segments - whole or cut in half.Drizzle the Vinaigrette over and serve! If using over Pistachio-Crusted Branzino - add the salad on top just before serving.
Notes
To Supreme a Grapefruit: Hold a large red ruby grapefruit and remove the peel with a small sharp knife or serrated knife. Now remove all the white pith, exposed the fruit. Cut on each side of the dividing membrane to release a segment - add to a plate. Continue until you have all the segments (an average grapefruit will have about 11 segments.) Take the leftover membranes and squeeze over a bowl - can use this juice in the recipe.) See accompanied recipe: Pistachio Crusted Branzino with Grapefruit SaladThis recipe may not be reproduced without the consent of its author, Karen Sheer.