Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers
photo by Rita1652
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
-
Dressing
- 2 pink grapefruit
- 2 tablespoons roasted walnut oil (I used walnut oil) or 2 tablespoons extra virgin olive oil (I used walnut oil)
- 1 tablespoon minced shallot
- 1⁄4 teaspoon kosher salt (reduced from 1/2 teaspoon)
- 1⁄4 teaspoon pepper
-
Salad
- 8 cups greens (tender greens and lightly packed)
- borage fresh edible flower (be sure the plant has not been sprayed with pesticides)
directions
- Zest 1/2 grapefruit, then cut off outer peel and membrane from both the grapefruits.
- Slice [3] of the grapefruit halves into thin rounds. Juice the remaining grapefruit half.
- In a small non-reactive glass measuring cup combine grapefruit zest, the reserved grapefruit juice, oil, shallot, salt, and pepper in a bowl and whisk to blend.
- Toss greens with the dressing. Reminder: do not toss the dressing with the greens until [just] before serving, or the greens will become soggy and wilt.
- Spoon greens onto plates and arrange the grapefruit slices around the edges of the plates.
- Scatter a few borage flowers on top of each serving.
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RECIPE SUBMITTED BY
COOKGIRl
United States