Arugula and Grapefruit Salad 8.000
Nov 19, 2003

This combination of tart grapefruit and bitter greens provides a nice counterpoint to any turkey meal that has a lot of sweet components. In addition, maple syrup and Riesling, ingredients used in the recipe for Maple-Glazed Turkey with Riesling Gravy (see recipe), are also incorporated into this vinaigrette to give a hint of what's to come.

In Advance: Make the vinaigrette up to five days in advance, refrigerate in a jar with a lid. When ready to serve, shake to recombine. On Thanksgiving morning, wash and thoroughly dry the arugula, wrap in a dish towel and refrigerate until ready to use.

Servings: 8
  • For the vinaigrette
  • 2 tablespoons champagne vinegar, or sherry vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons semi-sweet riesling, or other semi-sweet white wine
  • 1 tablespoon pure maple syrup
  • 4 tablespoons olive oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons finely chopped fresh chives
  • For the salad
  • 4 pink or ruby red grapefruit, peeled, pith removed and separated into segments
  • 12 cups arugula, washed and patted dry
  • 1/2 cup thinly shaved Parmesan cheese

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For the vinaigrette: In a blender on low speed or in a bowl using a whisk, combine the vinegar, mustard, Riesling and maple syrup and process on low speed. With the motor on or still whisking, slowly add the oil. Transfer the dressing to a mixing bowl and stir in the pepper and chives. You should have about 1 cup.

For the salad: Cut the outer membrane from the grapefruit segments. Tear the arugula into bite-size pieces and distribute equal portions onto chilled salad plates. Top each with an equal portion of grapefruit segments, sprinkle with the shaved Parmesan cheese and drizzle each salad with about 2 tablespoons vinaigrette; serve.

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Recipe Source

Adapted from a recipe in "The Golden Door Cooks Light & Easy" by Michel Stroot (Gibbs Smith, 2003).

Tested by Jeanne McManus.

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