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Baby Greens with Grapefruit and Red Onion

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Description Edit

Simple but superb, this delicate salad of contrasting textures and flavors goes well with just about any entrée.

Salad with Grapefruit and 172x189


Ingredients Edit

Directions Edit

  1. To section grapefruit: cut off the top and bottom of each grapefruit slightly, so they can stand upright on a cutting board.
  2. Using a sharp chef’s knife knife, peel grapefruit skin off going from top to bottom, and circling the entire fruit, making sure to leave very little white pith behind.
  3. Using a smaller paring knife, cut out each segment from the white membrane.
  4. Squeeze out any remaining just from fruit when done, and reserve 1½ tablespoons juice for dressing.
  5. Add reserved grapefruit juice to a mixing bowl.
  6. Add mustard.
  7. Slowly drizzle in olive oil, whisking well, until well-combined.
  8. Stir in tarragon, and add salt and pepper to taste.
  9. Add greens and toss gently with grapefruit sections, red onion and salad dressing.

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