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Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Salads, Vegan, Vegetarian
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The astringency of the grapefruit is balanced out by the sweetness of the dressing. Excellent as a starter or served alongside a main dish.
- 6 Pink Grapefruits
- 2 Tablespoons Sugar
- 1 Small Dried Red Chile
- 4 Tablespoons Olive Oil
- 1 1/2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Ground Sumac
- 1/4 Teaspoon Kosher Salt
- 1/2 Sweet Onion (Sliced Very Thin)
- 1 Large Head Leaf Lettuce
- 1 Cup Basil Leaves
- 1 Cup Sliced Radishes
- 1/4 Cup Shaved Parmesan Cheese
- With a small sharp knife slice off top and bottom of 5 of the grapefruits. Cut down the side of each grapefruit, following its natural line, to remove the skin and white pith. Over a small-size bowl, cut between the membranes to remove the individual segments. Place in a colander to drain and gently squeeze any remaining juices into a small-size saucepan.
- Squeeze enough juice from the last grapefruit to bring the juice in the pan up to 1 1/4 cups. Add sugar and chile. Bring to a boil. Reduce heat to medium and simmer about 30 minutes until sauce thickens and you have about 5 tablespoons remaining. Remove from heat and set aside to cool. Whisk in olive oil, lemon juice, sumac, and kosher salt.
- To assemble salad, place grapefruit segments, onions, lettuce, basil, radishes, and Parmesan in large-size bowl. Toss. Pour over 3/4 of dressing. Toss very gently. Add remainder of dressing if salad seems dry or refrigerate remaining dressing to save for another leafy salad.
- Serve immediately
- Serves 4
- Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2020 All Rights Reserved
