All sorts of delicate salad greens continue to thrive in winter. We also enjoy citrus during winter, because it is at its peak. Mellow pink grapefruit is especially good with tender lettuces.
Courtesy of chefs Mark Gaier and Clark Frasier of Arrows, MC Perkins Cove, and Summer Winter Restaurants.
2 large pink grapefruits
1 small red onion, peeled and thinly sliced
¼ cup red wine vinegar
1 medium shallot, peeled and finely chopped
2 teaspoons finely chopped thyme leaves
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup olive oil
6 ounces mixed greens, such as Romaine, red leaf lettuce, arugula, and mizuna (about 6 handfuls), washed and dried
4 ounces crumbled blue cheese, optional
1. Section the grapefruits and set the sections aside. Squeeze the juice from the membranes into a sieve set over a small bowl. Measure 3 tablespoons of the juice into a large bowl.
2. Add the onion to the juice remaining in the small bowl and set aside.
3. Add the vinegar, shallot, thyme, salt, and pepper to the grapefruit juice in the large bowl. Whisk in both olive oils. The vinaigrette will keep covered in the refrigerator for up to 1 day.
4. Toss the greens with the vinaigrette and arrange on 6 chilled plates. Garnish with the grapefruit sections, marinated red onion (discard the juice), and blue cheese if using. Serve.
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