Grapefruit Salad with Warm Shallot Vinaigrette
Grapefruit Salad with Warm Shallot Vinaigrette is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 197 calories, 4g of protein, and 14g of fat. For $1.83 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 28 people have made this recipe and would make it again. A couple people really liked this side dish. If you have mixed salad greens, gorgonzola cheese, grapefruit, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Users who liked this recipe also liked Watercress & Sugar Snap Salad With Warm Sesame-shallot Vinaigrette, Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette, and Frisée With Warm Shallot Vinaigrette.
Servings: 4
Ingredients:
2 Tbs. canola oil, divided
1 oz. reduced-fat Gorgonzola cheese, crumbled (¼ cup)
2 grapefruit, supremed (see below), juice reserved
1½ tsp. grated grapefruit zest
6 oz. mixed salad greens (6 cups)
2 Tbs. raspberry vinegar
2 small shallots, thinly sliced (1/3 cup)
¼ cup walnuts (1 oz.)
Equipment:
baking sheet
oven
whisk
frying pan
knife
bowl
Cooking instruction summary:
1. Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes, or until brown and fragrant. Cool, and chop.2. Whisk together 11/2 tsp. grapefruit juice, 1 Tbs. oil, vinegar, and zest. Season with salt and pepper, if desired. Set aside.3. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add shallots, and cook 5 minutes, or until soft. Add vinegar mixture, and sizzle 10 seconds. Pour over greens, and toss to coat. Top with Gorgonzola, grapefruit, and toasted walnuts.One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:How to Supreme a Grapefruit1. Trim ends all the way to juicy flesh.2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.4. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.
Step by step:
1. Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes, or until brown and fragrant. Cool, and chop.
2. Whisk together 11/2 tsp. grapefruit juice, 1 Tbs. oil, vinegar, and zest. Season with salt and pepper, if desired. Set aside.
3. Heat remaining 1 Tbs. oil in skillet over medium-low heat.
4. Add shallots, and cook 5 minutes, or until soft.
5. Add vinegar mixture, and sizzle 10 seconds.
6. Pour over greens, and toss to coat. Top with Gorgonzola, grapefruit, and toasted walnuts.One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here’s how to do it:How to Supreme a Grapefruit
7. Trim ends all the way to juicy flesh.
8. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
9. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
10. Set supremes aside, and squeeze membrane “skeleton” over bowl to release any remaining juice.
Nutrition Information:
covered percent of daily need
