Composed Grapefruit Salad with Ginger-Grapefruit Dressing
A mix of healthy lettuces with ruby grapefruit segments lacquered with a zesty citrus vinaigrette
Servings: 4 servings
Equipment
- 1 small glass bowl
- 1 small wire whisk
Ingredients
For the Vinaigrette
- 1 1/2 teaspoons fresh ginger grated fine
- 1 teaspoon fresh garlic peeled, grated fine or minced
- 2 tablespoons red ruby fresh grapefruit juice with some pulp
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sea salt I use Himalayan pink
- 1/2 teaspoon pure cane sugar
- 1/3 cup neutral oil such as expeller pressed safflower oil
For the Salad:
- 8 whole grapefruit segments* red ruby
- 2 1/2 cups arugula leaves
- 2 1/2 cups romaine lettuce thinly cut
- 1/4 cup radicchio thinly sliced
- 1/4 cup purple sprouts I used Rainbow Microgreen Mix
- 1 tablespoon fresh mint leaves optional
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 Salad This recipe may not be reproduced without the consent of its author, Karen Sheer.
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 Salad This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 178kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 152mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2365IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg