I’ve always thought of grapefruits as being quite austere: eating them felt like a punishment more than a joy.
Recently, however, I’ve discovered how delicious grapefruits are in salads. And I don’t mean a sweet fruit salad…I mean a savory one. One with rice-vinegar soaked red onion, briny olives, and fruity olive oil.
It’s really a terrific combination, and a perfect way to eat a little lighter during the otherwise decadent holiday season, and in the winter months that follow when citrus fruits are in season.
This salad is based on a citrus one Tamar Adler describes in her book An Everlasting Meal.
You start with one large pink grapefruit. Using a very sharp knife, slice the skin off the top and bottom so your grapefruit sits flat. Then, working from the top of the grapefruit to the bottom, slice all the skin off the grapefruit. Make sure to slice away all the white “pith” because it’s bitter.
Next, slice the grapefruit crosswise into 5-6 segments, then take a small handful of very thinly sliced onion which you’ve doused with a bit of rice vinegar, and arrange it haphazardly over the grapefruit slices. Sprinkle a little coarse sea salt on top, then toss some on chopped pitted olives. Drizzle some olive oil on top to finish the salad…I promise it’s a very welcome change from that half grapefruit you’ve become familiar with at breakfast time.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson