Baby Greens with Grapefruit and Red Onion

Baby Greens with Grapefruit and Red Onion Recipe - Fresh & Delicious

Preparation time: 15 minutes | Servings: 4

Introduction

The Baby Greens with Grapefruit and Red Onion recipe is a refreshing and vibrant dish that combines the sweet and tangy flavors of grapefruit with the peppery taste of mixed baby greens and the sharp bite of red onion. This salad is dressed with a simple yet flavorful vinaigrette made from grapefruit juice, extra virgin olive oil, dry mustard, and fresh tarragon. It's a perfect side dish for spring and summer meals, offering a light and nutritious option that's both delicious and visually appealing.

History

The use of citrus fruits in salads has a long history that dates back to ancient times when Mediterranean cuisines began to incorporate fruits like lemons, oranges, and grapefruits into their dishes. The combination of citrus with greens became popular for its ability to balance rich meals and for the health benefits associated with citrus fruits. The Baby Greens with Grapefruit and Red Onion recipe is a modern take on this tradition, showcasing how simple ingredients can come together to create a dish that's both timeless and contemporary.

Ingredients

2 small grapefruits, one red, one white
3 tbsp extra virgin olive oil
0.25 tsp dry mustard
1.5 tsp fresh tarragon, chopped
salt and pepper
10 oz (283 g) mixed baby greens
0.5 small red onion, thinly sliced (about 0.5 cup)

How to prepare

To section the grapefruit, cut off the top and bottom of each grapefruit slightly so that they can stand upright on a cutting board.
Using a sharp chef’s knife, peel the grapefruit skin off by going from top to bottom and circling the entire fruit, making sure to leave very little white pith behind.
Using a smaller paring knife, cut out each segment from the white membrane.
Squeeze out any remaining juice from the fruit and reserve 1.5 tbsp of juice for the dressing.
Add the reserved grapefruit juice to a mixing bowl.
Add mustard to the mixing bowl.
Slowly drizzle in olive oil while whisking well until the mixture is well-combined.
Stir in tarragon and add salt and pepper to taste.
Add greens to the mixing bowl and gently toss them with the grapefruit sections, red onion, and salad dressing.

Variations

For a twist on the original recipe, consider adding avocado slices for creaminess, toasted nuts for crunch, or swapping the grapefruit for oranges or blood oranges for a different citrus flavor. Goat cheese or feta can also be added for a tangy contrast to the sweet and tangy fruits.

Cooking Tips & Tricks

To ensure the best flavor and presentation for this salad, use a sharp knife to carefully remove the grapefruit segments without any white pith, as it can be bitter. When whisking the dressing, do so vigorously to create an emulsion that evenly coats the greens. For the best texture, toss the salad gently just before serving to prevent the greens from wilting or becoming soggy.

Serving Suggestions

This salad is best served fresh and can be enjoyed on its own as a light meal or as a side dish to complement grilled meats or seafood. It pairs well with white wines, such as Sauvignon Blanc or Pinot Grigio, which complement the citrusy flavors of the grapefruit.

Cooking Techniques

The key techniques in this recipe involve segmenting the grapefruit to remove the bitter pith and properly emulsifying the dressing to ensure it coats the greens evenly. These techniques help maximize the flavors and textures in the salad.

Ingredient Substitutions

If grapefruit is not available or preferred, oranges or blood oranges can be used as a substitute. For the dressing, lemon juice can replace grapefruit juice, and honey mustard can be used instead of dry mustard for a slightly sweeter flavor.

Make Ahead Tips

The dressing can be prepared ahead of time and stored in the refrigerator for up to two days. The grapefruit segments and sliced red onion can also be prepared in advance. However, it's best to toss the salad just before serving to maintain the freshness and crispness of the greens.

Presentation Ideas

Serve the salad on a large platter or in individual bowls with the grapefruit segments and red onion slices artfully arranged on top. Garnish with additional chopped tarragon or a sprinkle of black pepper for an elegant finish.

Pairing Recommendations

This salad pairs beautifully with light proteins such as grilled chicken, fish, or shrimp. For a vegetarian option, serve alongside quinoa or a lentil dish. Its refreshing taste also makes it a great companion to spicy dishes, as the citrus can help balance the heat.

Storage and Reheating Instructions

This salad is best enjoyed fresh and does not store well once dressed, as the greens can become soggy. If there are leftovers, store the components separately in the refrigerator and assemble just before serving.

Nutrition Information

Calories per serving

A serving of this salad is relatively low in calories, making it an excellent choice for those monitoring their calorie intake. Each serving contains approximately 150 calories, making it a light yet satisfying option.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the grapefruits and red onion. Grapefruits are a good source of dietary fiber and natural sugars, providing a refreshing sweetness without a high carbohydrate load. A serving of this salad contains approximately 15 grams of carbohydrates.

Fats

The fats in this recipe come primarily from the extra virgin olive oil used in the dressing. Olive oil is rich in monounsaturated fats, which are considered healthy fats that can help reduce bad cholesterol levels and lower the risk of heart disease. A serving of this salad contains about 10 grams of fat, most of which are these beneficial fats.

Proteins

This salad is not a significant source of protein, as it primarily consists of vegetables and fruit. However, the mixed baby greens can provide small amounts of plant-based protein. For those looking to increase the protein content, adding a serving of grilled chicken, fish, or a sprinkle of nuts or seeds can make it a more protein-rich meal.

Vitamins and minerals

The Baby Greens with Grapefruit and Red Onion salad is an excellent source of vitamins and minerals. Grapefruits are rich in vitamin C, which is essential for immune system function, and vitamin A, important for vision and skin health. The mixed baby greens are a good source of iron, calcium, and various antioxidants that support overall health.

Alergens

This recipe is free from most common allergens, including gluten, dairy, nuts, and soy, making it suitable for individuals with various dietary restrictions. However, those with allergies to citrus should avoid this dish.

Summary

Overall, the Baby Greens with Grapefruit and Red Onion salad is a nutritious and balanced dish that provides a good mix of vitamins, minerals, healthy fats, and dietary fiber. It's low in calories and carbohydrates, making it an ideal choice for a healthy appetizer or side dish.

Summary

The Baby Greens with Grapefruit and Red Onion salad is a delightful dish that combines the freshness of mixed greens with the tangy sweetness of grapefruit and the sharpness of red onion. It's a nutritious, low-calorie option that's perfect for a light meal or side dish. With its simple preparation and vibrant flavors, this salad is sure to be a hit at any table.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a sunny spring afternoon, and I was visiting my dear friend Margaret in her cozy little kitchen. Margaret and I have been friends since we were young girls, and we always loved exchanging recipes and trying out new dishes together.

On that particular day, Margaret had a big bag of fresh baby greens that she had picked up from the farmer's market that morning. She also had a ripe grapefruit and a red onion sitting on her kitchen counter. As we sipped on our cups of tea, Margaret told me about a new salad recipe she had come across in a magazine. It was a simple yet elegant salad made with baby greens, grapefruit, and red onion, dressed with a light vinaigrette.

I was intrigued by the combination of flavors and textures in the salad, and Margaret was kind enough to show me how to make it. She explained that the bitterness of the grapefruit would be balanced by the sweetness of the red onion, while the baby greens would provide a fresh and crunchy base for the salad.

First, we started by peeling and segmenting the grapefruit. Margaret showed me a neat trick for removing the outer skin and pith of the grapefruit, leaving behind the juicy segments. Then, we thinly sliced the red onion and tossed it with the baby greens in a large salad bowl.

For the vinaigrette, Margaret mixed together some olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. She drizzled the dressing over the salad and tossed everything together gently, making sure that each leaf of baby greens was coated with the tangy vinaigrette.

As we sat down to enjoy our salad, the flavors exploded in my mouth. The sweetness of the grapefruit was indeed balanced by the sharpness of the red onion, and the baby greens added a refreshing crunch to each bite. It was a perfect combination of flavors and textures, and I knew that I had to add this recipe to my collection.

Since that day, Baby Greens with Grapefruit and Red Onion has become a staple in my kitchen. I have made it countless times for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time I make it, I think of Margaret and our wonderful afternoon in her kitchen, sharing stories and recipes.

Over the years, I have tweaked the recipe slightly, adding some toasted nuts or crumbled cheese for extra flavor. I have also experimented with different types of baby greens, from spinach to arugula to kale. But no matter how I customize the salad, the basic combination of grapefruit, red onion, and baby greens remains the same.

I am grateful to Margaret for introducing me to this delightful recipe, and I cherish the memories we have shared over the years in our shared love of cooking. As I pass on this recipe to my own grandchildren, I hope that they will enjoy making and sharing it as much as I have. And who knows, maybe one day they will have their own vivid memory of discovering this recipe in their own kitchen, just like I did with Margaret.