Grapefruit With Olive Oil And Sea Salt Recipes
GRAPEFRUIT WITH OLIVE OIL AND SEA SALT
At Marco's, the chef Danny Amend takes the brunch cliché of a broiled grapefruit half and turns it on its head. In his version, fresh grapefruit are sliced into rounds and very simply dressed with superb olive oil and flaky sea salt. The result is a juicy salad that works particularly well when served with sausages, eggs, and other rich brunch favorites. Or offer it for dinner with grilled or roasted meats. If you can't get good grapefruit, try it with oranges, tangerines and other citrus.
Provided by Melissa Clark
Categories breakfast, brunch, easy, quick
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds 1/2-inch thick and lay them out on a platter.
- Drizzle grapefruit lightly with oil and sprinkle with sea salt. Serve.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 13 grams
GRAPEFRUIT-HONEY MARMALADE WITH GREEK YOGURT, OLIVE OIL, FLAKY SEA SALT AND MINT
Provided by Elena Besser
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel 3 to 4 strips of zest from one grapefruit with a vegetable peeler. Slice the zest into thin strips.
- Cut away the remaining peel and pith from both grapefruits. Working over a large bowl, cut between the grapefruit membranes to release the segments into the bowl; remove any seeds.
- Combine the grapefruit, grapefruit zest and honey in a medium saucepan. Bring to a boil, reduce the heat so the mixture simmers, and cook, stirring occasionally, until reduced and thickened, 15 to 20 minutes. Stir in the vanilla.
- Spoon the yogurt into a shallow, wide bowl. Using the back of a spoon, make an indentation. Spoon in the grapefruit marmalade, drizzle with olive oil, sprinkle with salt and shower with mint. Enjoy!
BROILED GRAPEFRUIT WITH BROWN SUGAR AND FLAKY SALT
A classic at a fancy breakfast or brunch, the best broiled grapefruits have a glossy caramelized topping covering sections of the warm, juicy citrus. This recipe also includes a little cinnamon for a heady fragrance, and a touch of sea salt, which softens the bitterness of the grapefruit peel. It's best served warm from the oven, when the brown sugar is still melted and syrupy. Ruby or pink grapefruits make for the prettiest presentation, but white ones work just as well, and have a livelier, more acidic flavor.
Provided by Melissa Clark
Categories breakfast, brunch
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Move the rack 4 inches away from the broiler, and turn it on.
- Halve the grapefruits through their equators. Using a paring knife or a grapefruit knife, cut the sections away from the membranes and pith so they are easy to spoon up. Place grapefruit halves, cut-side up, on a baking sheet. Sprinkle each grapefruit half with 1 tablespoon brown sugar, then drizzle with melted butter and a little honey. Sprinkle cinnamon over the tops if you like.
- Broil grapefruit until the sugar melts and caramelizes, 2 to 5 minutes. (Broilers vary a lot so watch carefully to make sure they don't burn.) Sprinkle with flaky sea salt, and serve immediately.
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