What? Another grapefruit recipe? Yep! While I’m in the grapefruit mode, I just have to add a tangy grapefruit salad. A lovely departure from a mixed salad, this combination of tart grapefruit, sweet gooseberries, fragrant walnuts and zesty pea shoots lightly bathed in a creamy vinaigrette will hit the spot.
Ingredients (serves 2)
4 cups rinsed and dried pea shoots
1 half pint cape gooseberries*
¼ cup lightly toasted walnuts
1 grapefruit cut into segments
Citrusy vinaigrette dressing
Gently toss ingredients together with vinaigrette just before serving.
Citrusy Vinaigrette Dressing
1 medium shallot, finely chopped
1 t Dijon mustard
1 T freshly squeezed lemon juice
2 T good extra virgin olive oil
2 tablespoons peanut oil*
Salt and freshly ground pepper
Place chopped shallot in a bowl. Stir in mustard and lemon juice. Slowly whisk in the two oils until a creamy emulsion is attained. Whisk in salt and pepper to taste.
The dressing can be enlivened with herbs to suit your taste, fresh or dried. Remember 1 teaspoon of a dried herb equals 1 tablespoon of the fresh. Tarragon, with its faint licorice flavor, is one of my favorites. You might consider basil,, savory, chervil or marjoram.
*Peanut oil or canola oil mellows the rich olive oil and allows the other flavors to come through.