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Green Leaf Salad with Walnuts and Grapefruit-Honey Vinaigrette

Total Time 20 minutes
Servings 8

Ingredients

  • 2 pink or red grapefruits
  • 1 tbsp champagne or white wine vinegar
  • 1 tbsp honey
  • 1½ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ⅓ cup extra virgin olive oil
  • 8-10 cups roughly torn green leaf lettuce (from 2 small or 1 large head) 
  • 1½ packed cups parsley leaves (from 1 large bunch)
  • 1 small red onion, peeled, quartered, and thinly sliced 
  • ½ cup roughly chopped toasted walnuts

Instructions

  • Slice off the ends of the grapefruits. Stand a grapefruit on either of its flat ends and slice along the curve of the fruit to remove the skin and white pith. Discard skin and pith. Working over a large bowl, hold the grapefruit in one hand and, with the other hand, remove segments from the fruit by slicing against the membrane. Work your way around the fruit, letting the segments and any juice fall into the bowl. Squeeze the excess juice from what remains (it will look like the pages of a book) into the bowl. Repeat with the remaining grapefruit.
  • In a medium bowl, combine 3 tablespoons of the grapefruit juice (reserve remaining juice for another use or double the dressing and have it already made for your next salad) with the vinegar, honey, mustard, salt and pepper; whisk to combine. Gradually whisk in oil.
  • In a large serving bowl, combine escarole, parsley, ¾ cup of the sliced onion (reserve any remaining for another use) and walnuts. Toss salad with ½ cup of the dressing. Season to taste with salt and pepper and add additional dressing to your liking. 
TIP: Supreme the grapefruit: this technique creates beautiful segments of citrus flesh with none of the bitter pith; it’s a tasty showstopper!
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