We always serve a salad with dinner, and the ever popular “mixed baby greens” is usually the main ingredient. But it can get repetitious. Here’s an easy way that we found to mix things up. We raided the fruit bowl for the grapefruit, found some mint in the fridge . . . and the rest, as they say, is history. It is very often on the menu when we have company because it is totally unpretentious, but impressively flavorful.
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.