Red Lettuce, Endive, and Red Grapefruit Salad
- Mitch Mandell
The graprefruit vinaigrette dressing on this jewel-colored salad topped with toasted pine nuts is a refreshing surprise. Also use it on romaine lettuce, topped with curls of shaved Parmigiano-Reggiano cheese.
Makes 4 servings
Ingredients
- 1 red grapefruit
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/3 cup fruity extra-virgin olive oil
- 1/4 cup pine nuts
- 4 cups red Boston lettuce torn into bite-size pieces
- 4 cups red leaf lettuce torn into bite-size pieces
- 1 small endive, cut crosswise into 1/2" strips
Directions
- To peel and section the grapefruit, slice off the top and bottom. Standing the fruit on its flat bottom on a work surface, work a knife down the side, following its curved shape to remove the peel and white pith in strips. Holding the peeled fruit over a bowl, work the knife in along the membrane on both sides of the section, releasing the flesh into the bowl. Squeeze the juice from the membrane into the bowl. Reserve the sections and 1/2 cup of the juice. Save the remaining juice for another use.
- FOR THE DRESSING: In a small bowl, which the 1/2 cup reserved with the mustard, salt, and 4 or 5 grinds pepper until smooth. Continue whisking while adding the oil in a thin stream, until emulsified. Set aside
- Toast the pine nuts in a dry small skillet over medium heat, stirring constantly until they look oily then start to color, about 2 minutes. When the nuts are lightly browned in spots, spread them on a plate and cool.
- FOR THE SALAD: In a mixing bowl, combine the Boston, leaf lettuces and endive. Add 1/4 cup of the dressing and toss to coat the salad. Immediately divide the salad among 4 salad plates. Arrange one-quarter of the grapefruit sections over each serving. Sprinkle on the nuts and serve. The extra dressing will keep for 3 days, tightly covered in the refrigerator.
Copyright© 2008 Dana Jacobi, Adapted from 12 Best Foods Cookbook