This salad is simple, bright and clean -- a nice way to perk up a winter meal.
- 1 cup walnut oil (may substitute 1/2 cup walnut oil and 1/2 cup vegetable oil)
- 1/4 cup sherry vinegar or rice wine vinegar
- Hot pepper sauce, such as Tabasco
- Kosher salt
- Freshly ground black pepper
- 2 ruby grapefruit
- 12 ounces mixed salad greens, such as baby romaine, butter lettuce, endive, watercress and baby spinach, washed well and dried (about 1 1/2 to 2 cups per serving)
- 4 ounces (1 cup) walnuts, lightly toasted*
- 3 to 4 scallions, white and light green parts, thinly sliced crosswise
Whisk together the oil, vinegar, a dash of hot pepper sauce and salt and pepper to taste. Set aside.
Using a sharp paring knife, cut 1/2 inch from the top and bottom of the grapefruit, exposing the flesh. Stand the grapefruit on end and slice downward along the curve of the fruit, cutting away the peel, the pith and the membrane covering the sections and leaving as much of the fruit as possible. Working over a bowl, cut between the sections to detach them from the membrane and set them aside, reserving any juice.
In a large bowl, toss the greens with about 1/2 cup of the dressing. Divide among individual plates. Arrange the grapefruit sections, walnuts and scallions on top of the greens. Sprinkle with the reserved grapefruit juice and serve immediately; pass the remaining dressing at the table.
Adapted from "Starting With Ingredients," by Aliza Green (Running Press, 2006).
Tested by Bonnie S. Benwick.
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