Whenever I buy lettuce and salad ingredients at Wegmans, I have every intention of making a delicious, healthy, and colorful salad to accompany my dinners. And then I typically find said lettuce and vegetables rotting at the bottom of my fridge, weeks later. I’m not sure why I feel like making salad is such a tedious activity, but I bet it’s because, for the most part, just eating salad is tedious enough.
The trick is to find the right salads, and mix it up to always keep things interesting. I was a huge fan of the goat cheese and strawberry salad I made last summer, and so I thought I would make another simple salad with a few star ingredients to make it pop. In this case, it’s the grapefruit, and the incredible shallot dressing.
You will need:
- 1 bag (around 7 oz) of arugula
- 1/4 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon sugar
- 1 shallot, minced
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup EVOO
- 1 medium grapefruit, segmented
The most difficult part about this salad was peeling and segmenting the grapefruit. Never having had one before, I had no idea how to tackle this task. I dug my thumb under the skin and attempted to peel it like an orange, only to find another layer beneath that one. Once I had that one off I then had to start breaking it into segments. But the part that took the longest was separating each and every segment from the filmy layer of whateverthatcrapis that I always hate on oranges, so that I would have bright and colorful wedges in my salad.
With that out of the way, wash and dry the arugula (using a salad spinner works wonders), and put into a salad bowl. Set aside.
In a small mixing bowl, whisk together the vinegar, sugar, mustard, chopped shallot, salt and pepper. Once mixed, whisk in the olive oil.
Alternatively, I’ve found it easy to make my salad dressings in bell jars with lids. This way, you can shake it to combine all the ingredients, and it’s a great way to store it!
Drizzle the dressing over the arugula and toss to coat. Top with the grapefruit segments and serve.
This is a very light salad, but the dressing gives it an interesting complexity that I really enjoyed. It’s one of those cool experiences where the flavor actually changes in your mouth as you chew. The first taste to hit you is the olive oil, followed by the oniony-garlicky flavor of the shallots, finishing with an aftertaste of mustard.
I loved the color of the grapefruit, but I was unsure as to how it would taste with the dressing. Turns out, I had forgotten how bitter grapefruit is (I’ve only had it with sugar on top for breakfast), and it worked perfectly with the “oniony sweetness” of the shallots.
While this salad is light and simple, I would put it in the impressive category, simply for the multitude of flavors you can pack into each bite. And apparently you can buy segmented grapefruit in jars, which would make this salad even easier to throw together!
Recipe from 100 Recipes every Girl Should Know, by Cindi Leive