This salad is a rather lovely idea for a lunch in the lately-tropical Minneapolis. I don’t know what’s going on but I’m not complaining. We’ve had the mildest winter since I moved here 5 years ago and last week we broke 80F. I could weep with happiness. Such a warm weather girl, I am.
It is a weird juxtaposition though, to see bare trees, brown grass, and a thin layer of ice on the lake, whilst driving with the windows open and wearing a tank top. Still – I could get used to summer in March.
This salad is the perfect thing to enjoy when the produce aisle still says “winter” but all the windows in your apartment are open and the sun is beating down. A couple handfuls of peppery salad greens (arugula, Belgian endive, frisee, mizuna), juicy, sweet red ruby grapefruit, creamy goat cheese, the crunch of pumpkin seeds, and a zesty, bright dressing. It’s refreshing, light, and salty-sweet. Perfect.
Wintry Salad with Grapefruit and Goat Cheese
- 1 pink grapefruit
- 2 teaspoons white-wine vinegar
- Pinch of coarse salt
- 1 tbsp extra-virgin olive oil
- 1/2 a lemon, juiced
- 8 cups salad greens (choose a peppery mix such as Belgian endive, frisee, mizuna, and arugula)
- 3 ounces fresh goat cheese, room temperature
- 2 tbsp raw (or lightly toasted) pumpkin seeds
- Freshly ground pepper
- Zest about one-quarter of the grapefruit rind to produce about 1 tsp finely grated zest. Set aside.
- Supreme the grapefruit. Tutorial here. Slice each half into six semicircles; set aside.
- Place grated zest in a small bowl and add vinegar, lemon juice, and salt. Whisk in oil, and set aside.
- Prepare salad greens (tear, chop, shred) and drizzle with dressing. Crumble in half of the goat cheese and toss thoroughly with your hands to coat leaves evenly.
- Divide among four salad plates, and evenly divide grapefruit slices between each plate. Slice remaining goat cheese into four rounds, and place one on top of each salad. Sprinkle with pumpkin seeds, season with pepper, and serve immediately. Serves four.