Citrus... I eat a lot of it. Oranges, clementines, lemons, and limes. There are always bags, bowlfuls and refrigerator drawers filled with them in my house. Grapefruit ? I like it, but my consumption of grapefruit is dramatically less than other citrus. Lately, however, something's changed -- I can't get enough of it! I've been going through food magazines, cookbooks and searching online for recipes with grapefruit as an ingredient, tagging anything and everything that sounds good.
I just made this salad of greens, soppressata and grapefruit for my lunch. Sopressata salami is another big favorite of mine. I combine it with cantaloupe and a white wine vinaigrette during the summer months... Oh... I can't wait! But until then, I will continue to eat my soppressata with grapefruit.
adapted from Bon Appétit | April 2001
• 2 large red grapefruit
• 1 small shallot, minced
• 1 tablespoon white wine vinegar
• Addition fresh grapefruit juice
• 6 tablespoons extra-virgin olive oil
• 5 ounces mixed baby greens
• 4 ounces thinly-sliced soppressata
• sliced almonds, toasted
• Parmesan cheese shavings
1. Cut the ends off of the grapefruit, then slice away citrus peel and white pith. While holding grapefruit over a bowl to catch juices, cut between membranes to release segments.
2. Combine shallot and vinegar in a small bowl. Let stand 15 minutes. Add enough grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar.
Whisk in olive oil, and salt & pepper to taste.
3. Place greens in a bowl and drizzle with the dressing to coat (you may find that you don't need all of the dressing). Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit, toasted almonds, and Parmesan.
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