Ruby Grapefruit & Pomegranate Salad
This vibrant and refreshing salad combines the juicy sweetness of ruby grapefruit with the crunch of pomegranate seeds, all tossed in a tangy vinaigrette. Each bite bursts with a mix of flavors and textures, making it a perfect starter to brighten any meal.
— Constant Cookbook
Ingredients
- 3 ruby grapefruits
- 1 Tbs. Champagne vinegar
- 2 Tbs. extra-virgin olive oil
- 1 tsp. sugar
- 1 Tbs. minced fresh chervil, tarragon or parsley
- 1/4 tsp. salt
- 2 cups butter lettuce leaves
- Seeds from 1 small pomegranate, about 1 cup
Instructions
- To segment the grapefruit, slice off the top and bottom to expose the flesh. Stand the fruit on a flat end. Using a sharp knife to follow the curves of the sides, cut off the peel down to the flesh. Holding the fruit over a bowl, cut the segments free of the membrane on each side. Squeeze the membranes over the bowl to release the juice.
- In a salad bowl, combine the vinegar, olive oil, sugar, chervil and salt. Tear the lettuce leaves and add to the bowl. Add the grapefruit segments and juice and the pomegranate seeds and toss well to coat evenly. Serve immediately. Serves 4.
- Adapted from New Healthy Kitchen Series, <i>Starters,</i> by Georgeanne Brennan (Simon & Schuster, 2006).
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