Red grapefruit, jicama and pea sprout salad

Red grapefruit, jicama and pea sprout salad Categories: Newsgroups|Salads
Nb persons: 4

    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

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.

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
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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