Mixed Lettuce Salad With Grapefruit Food

GRAPEFRUIT LETTUCE SALAD

Steps:

• In a small bowl, whisk the grapefruit juice, oil, vinegar and honey; stir in cilantro. In a salad bowl, toss lettuce, grapefruit and if desired, sliced fennel bulb, fennel fronds and pistachios. Drizzle with dressing; gently toss to coat.

MIXED LETTUCE SALAD WITH GRAPEFRUIT

Steps:

• Wash the romaine lettuce, then spin-dry.
• Tear the leaves into bite-size pieces and place them in a salad bowl.
• Discard the coarse stems of the watercress, wash the leaves well, then spin dry and put them in the salad bowl.
• Remove the stalk and feathery leaves of the fennel bulb.
• Thinly slice the fennel and the radishes with a mandolin, then add them to the salad.
• Set aside.
• Using a sharp knife, remove the peel and pith from the grapefruit and, working over a small bowl to catch the juices, cut out the segments.
• Squeeze any remaining juice into the bowl.
• Set the segments aside.
• Mince and mash the garlic, then add it to the small bowl.
• Add the vinegar, mustard, oil, salt, and pepper to taste.
• Using a fork, whisk the dressing until it is emulsified, then pour it over the salad and toss.
• Portion out the salad onto individual serving plates.
• Put the grapefruit segments on top.
• Shave the Parmesan using a mandolin or a vegetable peeler and add the curls to each plate.
• Serve.

HAND SALAD WITH BUTTERMILK, GRAPEFRUIT, AND MIXED SEEDS

Steps:

• Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef's knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.
• Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.
• Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.
• Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.
• Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.