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.
Serves: 4-6 / Prep Time: 15 mins
5 ounces mixed baby greens
11∕2 tablespoons red wine vinegar
1∕3 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons finely shredded fresh mint
Sea salt and freshly ground black pepper
1Cut the top and bottom from the grapefruit so it stands securely on the work surface. Using a serrated knife, following the curve of the fruit, cut o the rind where the bitter pith meets the esh. Trim away any bits of clinging pith. Working over a bowl, cut between the membranes to release the esh in clean segments (in restaurant kitchens, these are called supremes), reserving any grapefruit juice. Repeat with the second grapefruit.
2Strain 2 tablespoons of the grapefruit juice into a small bowl. Add the vinegar. Gradually whisk in the oil.
3Toss the greens and vinaigrette in a large bowl. Serve on plates or in shallow bowls, topping each with grapefruit segments and a sprinkle of the mint. Season to taste with the salt and pepper. Serve immediately.