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Epicurious

Spring Greens with Soppressata and Grapefruit

4.3

(11)

Recipe information

  • Yield

    Makes 4 (first-course) servings

Ingredients

2 large red grapefruit
1 small shallot, minced
1 tablespoon white wine vinegar
Additional fresh grapefruit juice
1 teaspoon minced fresh tarragon
6 tablespoons walnut oil or olive oil
8 cups (packed) mixed baby greens (about 5 ounces)
4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Parmesan cheese shavings

Preparation

  1. Step 1

    Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.

    Step 2

    Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.

    Step 3

    Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.

TagsSaladGrapefruitCitrusFruitShallotVegetableLeafy GreensSoppressataSalamiCured MeatMeatSideDinnerLunchDairy FreeGluten FreeNut FreeKetoEasyQuickWeeknight MealsNo-CookEasterSpringBon Appétit
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