Baby Romaine And Grapefruit Salad Recipes

BABY ROMAINE AND GRAPEFRUIT SALAD

Steps:

• Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
• In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.

GRAPEFRUIT, ROMAINE AND RED ONION SALAD

Steps:

• On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.

GRILLED ROMAINE WITH CHARRED GRAPEFRUIT DRESSING

Steps:

• Preheat a grill to high heat.
• Lightly grease the cut sides of the grapefruit(s) and leek with nonstick cooking spray. Grill them both, cut-side down, until they are charred and the leeks are tender, about 2 minutes for the grapefruit and 3 minutes for the leeks. Let cool slightly.
• Juice the grapefruit into a large mixing bowl (you should have about 1/2 cup juice). Chop the leeks and add them to the bowl with the grapefruit juice. Add the olive oil, honey and some salt and pepper to the bowl and whisk to combine. Reserve.
• Lightly grease the cut sides of the romaine with nonstick cooking spray. Grill the lettuce, cut-side down, until aromatic and charred, about 30 seconds. Transfer the lettuce to serving plates. Drizzle it with the prepared dressing and garnish with almonds and shaved cheese. Serve immediately.
• Serving Suggestion: Because my husband is one of those "this is good, but I'm still hungry" kind of people, I added some grilled chicken alongside. Do as you please - this would be perfect with a fillet of salmon, pork chop or all on its own.

CITRUS ROMAINE SALAD

Steps:

• Arrange the romaine, grapefruit, oranges and avocados on eight individual salad plates. Sprinkle with croutons. Serve with salad dressing.

CAESAR SALAD WITH BABY ROMAINE

Steps:

• Preheat oven to 350 degrees. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.
• Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.

WATERMELON AND GRAPEFRUIT SALAD WITH TAHINI

Steps:

• Cut off the top and bottom inch of the watermelon and set it on one of its flat, cut sides. Follow the curve of the fruit to cut away the rind. Cut the watermelon in half through the top, then lay each half on its large cut side. Cut each in half lengthwise, then into 1/4-inch-thick triangles. Transfer to a platter, along with any juices.
• Working with one at a time, cut off the top and bottom of each grapefruit, then set it on one of its flat, cut sides. Follow the curve of the fruit to cut away the peel and pith. Cut in half through the top, then lay each half on its cut side. Cut in half lengthwise, then into 1/4-inch-thick triangles. Remove seeds. Transfer to the platter of watermelon, along with any juices.
• Drizzle the tahini over the fruit, followed by the honey. Sprinkle with salt. Taste. If it's bitter, add more honey. If it's dull, add more salt and honey. Eat right away.

CRAB AND GRAPEFRUIT SALAD

Steps:

• With a small paring knife, peel and section the grapefruits, saving any juice.
• In a medium bowl, whisk together the mayonnaise, chutney, mustard, sesame oil, salt, pepper and 3 tablespoons of the grapefruit juice.
• Add the crabmeat, tossing to combine.
• Add the water cress, endive and grapefruit sections and toss.
• Serve the salad on a bed of Bibb lettuce.

BABY FENNEL AND RED GRAPEFRUIT SALAD

Steps:

• Using a serrated knife, cut grapefruit into 4 sections, setting tough centers aside. Cut each section in half crosswise and add to a large bowl along with sliced fennel and parsley.
• Squeeze juice from reserved grapefruit centers over grapefruit, fennel, and parsley. Drizzle with olive oil and season with fleur de sel and pepper. Gently toss to combine.
• Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.