Mixed Lettuce Salad With Grapefruit Recipes

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BABY ROMAINE AND GRAPEFRUIT SALAD



Baby Romaine and Grapefruit Salad image

Lettuce and grapefruit tossed with honey-vinegar dressing gives you a colorful nutty salad - side dish that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 10

Number Of Ingredients 10

3 red grapefruit
1/4 cup sherry vinegar
2 tablespoons honey
2 tablespoons finely chopped shallots
1 tablespoon finely chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup extra-virgin olive oil
10 cups baby romaine lettuce (9 oz)
1/2 cup pine nuts, toasted

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.

Nutrition Facts : Calories 173, Carbohydrate 15 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 124 mg

HAND SALAD WITH BUTTERMILK, GRAPEFRUIT, AND MIXED SEEDS



Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds image

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Lettuce     Seed     Grapefruit     Buttermilk     Dinner     Lunch     Appetizer     Wheat/Gluten-Free     Vegetarian     Graduation     Anniversary

Number Of Ingredients 16

1/2 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1 garlic clove, crushed
1 2-inch-wide strip lemon zest
1/2 cup heavy cream
1 tablespoon buttermilk
Kosher salt
1/4 teaspoon finely grated serrano chile
1/2 teaspoon finely grated grapefruit zest
2 tablespoons fresh grapefruit juice
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
1 teaspoon finely grated peeled ginger
1 pound Bibb lettuce, Little Gem, or baby romaine, cut into wedges
2 tablespoons assorted seeds (such as sunflower, sesame, and/or poppy)
Olive oil and Aleppo-style pepper (for serving)

Steps:

  • Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef's knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.
  • Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.
  • Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.
  • Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.
  • Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.

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