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Spicy Grapefruit Salad

Adapted from rachelraymag.com

2 grapefruits, cut into segments, juice reserved 
2 scallions, chopped 
1 jalapeño chile, seeded and finely chopped 
   (Choose a large jalapeno and scrape out the seeds and membranes if you don’t want it too hot.) 
3 tablespoons extra-virgin olive oil 
(We used cordell’s Arbequina.) 
Salt and pepper 

In a medium bowl, combine the grapefruit, juice, scallions, jalapeño and 2 tablespoons olive oil; season with salt and pepper, and toss to combine. The salt and olive oil help take away much of the grapefruit’s bitterness, and make the dish surprisingly rich and well-rounded. Serve along with a grilled sandwich.

Serves 4