Tag Archives: butter lettuce

Grapefruit Sesame Salad

Last night after dinner, my boyfriend came home and the first thing he says to me is “what’s so sticky all over the counter?” Oops. My grapefruit got away from me. I’ll admit to getting getting a little wild while segmenting my grapefruit all fancy like you’d see on Chopped. After that,  the the salad looked so good I just forgot about all the flying drops and dove right in. And why wouldn’t I? This thing is a sweet and savory masterpiece.

Salad season is upon us, as evidenced by the wonderful spring lettuces now available at most farmer’s markets. I picked up a giant head of butter lettuce last week and some of it found its way into this salad. For variety (and because it was there) I also added some baby spinach. You can use whatever kind of greens you like or have lying around. If you are short on time or energy for taking apart messy grapefruit, you can buy segments in a jar in the produce section of most grocery stores. Look for one that doesn’t have added sugar.

I don’t remember which magazine I was reading when I found this dressing. It sounds so simple but the combo of grapefruit juice and sesame oil is just wonderful. All it needs is a little salt and pepper to give it a little punch. The goat cheese adds some creaminess and tang and oh my, it’s all so good. I know it sounds weird, but next time you have a pile of greens staring at you, give this one a go. So simple. So yummy.

Grapefruit Sesame Salad

Grapefruit Sesame Salad

Grapefruit Sesame Salad

3-4 cups mixed salad greens (I used half spinach and half butter lettuce)
1 pink grapefruit (or grapefruit segments in a jar if you prefer)
2 oz. goat cheese
1 cup chickpeas, rinsed
1 tsp. sesame oil
Salt & pepper

Place greens and chickpeas in a bowl.

Over a small bowl, segment grapefruit, reserving liquid. I do this by cutting the peel off and then using a knife to get the segments out. Squeeze the leftover membranes over the bowl to get the rest of the juice out. You’ll probably have at least 2-3 tablespoons. Add the grapefruit segments to the greens. Add sesame oil and a pinch of salt and pepper to the small bowl of grapefruit juice. Whisk to combine.

Toss the greens and chickpeas with the dressing. Top plates of salad with crumbled goat cheese. This makes enough for 2 people, or one super hungry salad machine.

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Thai Chicken Lettuce Wraps

In my efforts to eat healthy some days are more successful than others.  This meal was probably the healthiest one I made all week, and definitely one of the tastiest as well.  It was a huge hit with the kids too.

If you don’t like it spicy, you will want to reduce or eliminate the Thai or serrano peppers.  Made according to the recipe, these definitely have a bit of a kick!

One note on ground chicken:  I typically don’t like to buy it.  For some reason it seems to always have a bit of a mysterious gritty texture that I don’t enjoy.  Unless you are close friends with the guy at the meat counter, there is no way to know exactly what is ground up in there.  Instead I buy chicken thighs and grind them up myself in my food processor.  A few pulses is all it takes.  It results in a coarser, juicier texture which I like, and no weird grit!  Plus you have the advantage of choosing exactly what parts of the chicken you want to eat.  I usually opt for thighs since I find them a bit more flavorful. That being said, if you’re in a hurry or just don’t want to mess with it, by all means buy ground chicken instead.

Not a fan of lettuce wraps?  Admittedly they are a little messy but I love them.  However, once you’ve made this mixture there is no reason you couldn’t put it in a wrap, tortilla, rice paper, pepper half or pita pocket.  Or just dig in with a fork.  Whatever conveyance you choose, these are just plain yummy!

Thai Chicken Lettuce Wraps.  Delicious!

Thai Chicken Lettuce Wraps. Delicious!

Thai Chicken Lettuce Wraps
(adapted from Cooking Light)

4 tsp. canola oil, divided
1/2 cup minced shallots
1/2 cup (or more) thinly sliced red bell pepper
4-5 cloves garlic, minced
1 pound chicken thighs (or ground chicken)
2 Thai or serrano chiles, minced (less if you don’t like it spicy)
1 tbsp. fish sauce
2 tsp. brown sugar
2 tsp. soy sauce
1/4 tsp. black pepper
1 cup basil leaves, coarsely chopped or torn
1 tbsp. lime juice
Lime wedges
Large lettuce leaves (I like to use butter lettuce for this since the leaves are sort of bowl-shaped)

Cut chicken into chunks and add to a food processor.

Making ground chicken.  I prefer this to buying ground chicken.  It only takes a few extra minutes!

Making ground chicken. I prefer this to buying ground chicken. It only takes a few extra minutes!

Pulse until coarsely ground.

A few pulses and voila!  Ground chicken.

A few pulses and voila! Ground chicken.

Heat a large nonstick skillet over medium-high heat.  Add 2 tsp. oil to pan; swirl to coat.  Add shallots and sauté 2 minutes.  Add bell pepper; sauté one minute.  Add garlic and cook for another 30 seconds.  Remove shallot mixture from pan and set aside.

Add remaining 2 tsp. oil to pan; swirl to coat.  Add chicken.  Cook and stir 5 minutes or until browned, crumbling with your stirring utensil as it cooks.  Drain well if there is extra juice in the pan.  Reduce heat to medium.  Add chiles; cook one minute.  Add shallot mixture back in.  Stir in fish sauce, brown sugar, soy sauce and black pepper.  Cook one minute or so until everything is heated through and combined well.  Remove pan from heat.  Stir in basil leaves and lime juice.

There is nothing stopping you from just eating this with a fork if you're no fan of lettuce wraps.  Dig in!  Otherwise, load up the wrap of your choice with this yummy concoction!

There is nothing stopping you from just eating this with a fork if you’re no fan of lettuce wraps. Otherwise, load up the wrap of your choice with this yummy concoction!

Serve in lettuce leaves with lime wedges or just dig in with a fork!

 

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