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Red grapefruit, jicama and pea sprout salad
Nb persons: 4
| Salad | |
| 1 large | red or Oro Blanco grapefruit |
| 1/2 pound | jicama |
| 1 cup | fresh pea sprouts |
| 2 cups | snow peas, ends trimmed and thinly sliced on the diagonal |
| 1/4 cup | thinly sliced green onions, green part only |
| Red grapefruit vinaigrette | |
| 1/4 cup | freshly squeezed grapefruit juice |
| 1 teaspoon | honey |
| 1 tablespoon | chopped fresh tarragon |
| 1 1/2 teaspoons | chopped fresh mint |
| 1 teaspoon | Dijon mustard |
| 1 1/2 teaspoons | minced shallot |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/3 cup | canola oil |
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Total time: 30 minutes
Note: From Mary Ellen Rae. Sectioning the grapefruit to make the salad
also yields one-fourth cup grapefruit juice for use when making the
dressing. Fresh pea sprouts can be found in Asian markets.
Salad:
Cut both ends off the grapefruit. Cut away the peel and pith, holding
the grapefruit over a bowl to collect the juice. Using the knife or your
hands, section the fruit and remove the membranes. Cut each grapefruit
section into 3 pieces. Place the fruit in a large bowl.
The collected juice should measure about one-fourth cup. Set the juice
aside to use in the red grapefruit vinaigrette.
Peel the jicama. Using a mandolin or sharp knife, cut it into julienne
strips and add the jicama strips to the bowl with the grapefruit. Add
the pea sprouts, sliced snow peas and green onions and gently toss to
combine.
To serve, drizzle the salad with red grapefruit vinaigrette.
Red grapefruit vinaigrette:
Combine the grapefruit juice, honey, tarragon, mint, mustard, shallot,
salt and pepper in a bowl and whisk to emulsify. Continue to whisk while
slowly adding the oil.
Drizzle the vinaigrette over the salad, a few tablespoons at a time,
until lightly coated. Save the remaining dressing (makes two-thirds cup)
for another use.
Go ahead -- cook with it
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