Mesclun Greens with Grapefruit Vinaigrette
Usually, the fun part about serving salads for me is to make vinaigrettes and dressings at home. This grapefruit vinaigrette recipe was inspired by a citrus vinaigrette recipe from one of my favorite cookbooks: Fields of Greens.
A typical vinaigrette has 1:4 or 1:3 ratio of vinegar:oil, and citrus juices are a good substitute for vinegars.
In this recipe, the grapefruit juice can be substituted with cider vinegar or raspberry vinegar to get a different flavor - adjust the acid:oil ratio as desired. I like the tang from the grapefruit juice, so, the acid:oil ratio is not quite the typical one in this recipe.
Ingredients
1 pkt mesclun greens or any favorite spring greens mix
1 large shallot, or ½ medium red onion, sliced thin
¼ red bell pepper, sliced thin
some chopped toasted walnuts or almonds
some dried cranberries
1-2 pepperoncini (optional)
1 grapefruit
Grapefruit Vinaigrette:
¼ cup grapefruit juice
2 Tbsp hazelnut oil
2 Tbsp dijon mustard
1 Tbsp Tabasco sauce
1 Tbsp honey
1 tsp fresh grated ginger
1 clove of garlic, finely minced
1 small shallot, finely minced
salt to taste
Preparation:
- sauté the onions with a pinch of salt and brown sugar till it carmelizes, set aside to cool
- cut the grapefruit in half, use one half to get the juice for the vinaigrette and the other to extract sections of the fruit for the salad
- whisk together the juice and all the vinaigrette ingredients,taste and adjust flavors, if needed; vinaigrettes tend to be unstable emulsions and separate, so, whisk well before serving
- assemble the salad, top with walnuts, cranberries and grapefruit sections, drizzle the vinaigrette, toss lightly before serving
Labels: dressing, grapefruit, salad, vegetarian, vinaigrette
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