I am not generally a huge lover of citrus but for whatever reason I ADORE the refreshing taste of it during fall and winter. A tart orange or grapefruit feels like a surprisingly fresh jolt of flavor to be experiencing during colder months. Living in Los Angeles I’m able to get my hands on citrus year round, however growing up in a colder, wetter climate it was harder to come by. For that reason it still feels like a bit of a special treat to me to be eating it as we move towards winter.
I came up with this simple grapefruit feta salad to compliment the crab stuffed portobello mushrooms that I shared with you last week. I knew the portobello mushrooms were going to have a smokier taste and therefore wanted to prepare a salad that would offset that and shock the taste buds. This salad did just that!
This grapefruit feta salad is comprised of just a few simple ingredients – most of which you probably have on hand – and produces a truly unique flavor. The tang of grapefruit combined with the bite of feta and the richness of walnuts thrills the taste buds and perfectly compliments a winter meal.
- 1 grapefruit small
- 2 tbsp olive oil
- 1/2 tsp sugar
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 cups butter lettuce
- 4 tbsp feta cheese
- 4 tbsp toasted walnuts
- Peel and section grapefruit over a bowl, squeezing membranes for juice as you go so that you are left with 3 tbsp of grapefruit juice.
- Combine reserved grapefruit juice, olive oil, salt, pepper, and sugar.
- Wash lettuce and separate into servings, sprinkling feta cheese and walnuts over them.
- Divide grapefruit equally between servings and drizzle each with dressing.
