Tag Archives: grapefruit

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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Broiled Grapefruit

Most people think I’m pretty strange when I tell them I cook grapefruit.  But the truth is, this is absolutely the best way to eat it.  I had this once at a B&B in Taos, NM and I’ve made it like this ever since.  The combination of heat and brown sugar makes for a sweet, juicy treat.  No sour faces.  And it works well with any kind of grapefruit.  This is the perfect addition to any breakfast or brunch, and not bad for a yummy snack either.

This hardly qualifies as a recipe since there are only two ingredients, but that doesn’t make it any less delicious.  Make it today.

Broiled Grapefruit and Scrambled Eggs

Broiled Grapefruit and Scrambled Eggs

Broiled Grapefruit

Brown sugar (about a teaspoon for each grapefruit half)

Preheat broiler.  Slice a bit off each end of the grapefruit so there is a little flat spot for it to sit on so it won’t roll around.  Cut grapefruit in half and set the halves in a baking dish.  Sprinkle the top of each half with a teaspoon or so of brown sugar.


Broil for about 3-5 minutes, until edges begin to brown and the brown sugar has melted over the top.  Remove from oven and eat.

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I Grew Something, and Then I Ate It!

My lettuce is growing!  That’s right.  I, the plant killer, have successfully grown something.  Not only that, but I grew enough of it for an actual meal.  If this was a video blog, I would post a clip of my happy dance.  But you’ll just have to use your imagination.

To celebrate our victory, we made salad for dinner.  The star of the dish was, of course, the 5 varieties of leaf and butter lettuce we grew.  Combined with some grapefruit and toasted nuts and chickpeas, it was a fresh, summery treat.  You can section fresh grapefruit if you have the time, but I was in the mood for something quick and easy, so I bought sectioned grapefruit (packed in its own juice) in the produce section.

Toasted Walnut and Grapefruit Salad with Roasted Chickpeas

Toasted Walnut & Grapefruit Salad

6-8 cups mixed leaf  and/or butter lettuces
1 26-oz jar unsweetened ruby red grapefruit sections (reserve the juice)
2 tsp. olive oil
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup coarsely chopped walnuts, toasted
1 can chickpeas, roasted

Combine 1/4 cup grapefruit juice from the jar with the olive oil, honey, salt & pepper.  Whisk or shake in a jar until combined.  In a bowl gently toss the grapefruit sections with the lettuce.  To toast walnuts, bake in the oven for 5-10 minutes at 375˚.  For roasted chickpeas, see my recipe here.  Top lettuce and grapefruit mixture with toasted walnuts and chickpeas.  Drizzle with dressing and enjoy.

Roasted chickpeas. Great on the salad, or on the side. Or both!

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