Hey, What’s Cookin’?
Thanksgiving is mere days away! You’ve all probably made your food shopping lists, gotten your groceries, are thawing the turkey, and have your recipes pulled and ready to follow. I’d like to suggest you add one more item to your menu, and that’s today’s Grapefruit and Greens Salad.
Why salad? Well first off…why not? Your palate is going to need a break from all those salty, savory, rich, heavy flavors that will grace most holiday tables. And secondly, due to E-coli contamination, romaine lettuce (Caesar salad) is OFF the menu for the duration (hope you weren’t planning to serve it).
In case you were planning a romaine salad, this Grapefruit and Greens salad is delicious enough to make you forget romaine ever existed! It features tart-sweet grapefruit sections, peppery arugula, crunchy endive, a citrusy vinaigrette, and walnuts and gorgonzola cheese for a piquant topping. Sounds amazing, right? So make room on your menu for this salad and wow your family!
The bonus is that you can keep any leftovers for the next day, add some cold turkey, and have yourself an instant light, luncheon salad with no work at all! Perfect after a long, fulfilling Thanksgiving Day in the kitchen!
Grapefruit and Greens Salad
Adapted from: a recipe from Cooking Light
- 2 cups fresh red grapefruit sections, drained (Look for a no sugar added variety, such as Del Monte, in the produce section)
- 3 tbs grapefruit juice, from the jar of grapefruit sections
- 2 tbs fresh lemon juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 4 small heads endive, trimmed, leaves separated
- 1 (5-oz.) container baby arugula
- 1/4 cup chopped walnuts, toasted
- 2 ounces Gorgonzola or blue cheese, crumbled (about 1/2 cup)
- Combine grapefruit juice, lemon juice, honey, mustard, salt, pepper, and oil in a jar with a screw-on lid. Shake vigorously until the vinaigrette is emulsified.
- Place all the endive leaves in a large bowl. Pour 1/4 cup of the vinaigrette over the leaves, toss gently. Let stand 10 minutes.
- Arrange half the arugula on a serving platter or in a large, shallow bowl; then top with endive leaves. Pour any leftover vinaigrette over the top.
- Top the greens with the remaining arugula and grapefruit sections. Sprinke the walnuts and Gorgonzola cheese over all.
- Drizzle with remaining vinaigrette and serve.
Notes: Add extra grapefruit sections if you really enjoy them!
Photograph via Pinterest