One of the best things about this time of year, straight up, is the sheer abundance of beautiful and ginormous grapefruits. I bought a huge 18lb(?) bag of them a week or so ago and we have been eating them at breakfast, lunch AND dinner.
adapted from Mollie Katzen’s Still Life with Menu Cookbook
(2-3 large grapefruits required for dressing and salad topping)
1 tsp grapefruit rind
1/2 cup of freshly squeezed grapefruit juice
1 tsp of minced fresh ginger
5-6 tablespoons of olive oil
3/4 tsp salt
3 tbsp red wine vinegar
1 tbsp agave nectar (maple syrup or other sweetener would work well, too)
Add all ingredients to a small jar, cover and shake vigorously till fully incorporated.
We tossed mixed greens in just a smidge of the grapefruit vinaigrette and topped with roasted beets and nice juicy sections of grapefruit. The extra dressing was firmly planted at the center of the table so more could be added to taste.
I am very happy to report that the little toss of the greens in the vinaigrette meant that my finicky-eater (the 7-year old one) gobbled up her greens. It helps tremendously that she has been eating inordinate amounts of the fruit since she was nestled in the womb, but still. She ate her greens… all of ’em!
P.S. We ate these salads as small sides, but they could easily be amped up to entree-size salads with the addition of avocado, spicy pumpkin seeds and a little queso fresco or feta.