Spring Greens With Soppressata And Grapefruit Recipes

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SPRING GREENS WITH LEMON DRESSING



Spring greens with lemon dressing image

Serve up nutritious greens with fresh garlic and lemon flavours for a healthy and versatile side dish

Provided by Good Food team

Categories     Lunch, Side dish

Time 15m

Number Of Ingredients 5

250g broccoli , thicker stalks halved
400g spring green , thick stalks removed and shredded
2 garlic cloves , crushed
zest and juice 1 lemon
2 tbsp olive oil

Steps:

  • To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

Nutrition Facts : Calories 53 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

SPRING GREENS WITH SOPPRESSATA AND GRAPEFRUIT



Spring Greens with Soppressata and Grapefruit image

Categories     Salad     Fruit     Leafy Green     Pork     No-Cook     Quick & Easy     Lunch     Parmesan     Grapefruit     Spring     Lettuce     Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 9

2 large red grapefruit
1 small shallot, minced
1 tablespoon white wine vinegar
Additional fresh grapefruit juice
1 teaspoon minced fresh tarragon
6 tablespoons walnut oil or olive oil
8 cups (packed) mixed baby greens (about 5 ounces)
4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Parmesan cheese shavings

Steps:

  • Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
  • Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
  • Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.

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  • Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
  • Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
  • Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.

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