summary

This grapefruit salad recipe is a showstopper of a dish. Visually appealing, the salad is also packed with big flavors and textures from acidic citrus and fresh herbs to crunchy, crisp lettuce and toasted peanuts. The citrus salad is delicious on its own or as an accompaniment to grilled fish or chicken. You can also serve it topped with the addition of a protein such as grilled flank steak or tofu.

ingredients

Salad Ingredients
2 tablespoons peanuts
2 grapefruits
2 oranges
1 head butter lettuce, cored, cleaned and torn
¼ cup cilantro leaves
¼ cup basil leaves, torn
6-8 mint leaves, torn
1 scallion, thinly sliced
Citrus Dressing
2 tablespoons citrus juice (from above citrus fruit)
1 tablespoon rice wine vinegar
2 teaspoons honey
½ teaspoon kosher salt
2 teaspoon toasted sesame oil
1 ½ tablespoon canola oil

directions

Place the peanuts in a dry skillet over medium heat. Toast, shaking the pan a few times, until peanuts are fragrant and deepen in color, about 4 minutes. Set aside and roughly chop when cool enough to handle.
Cut the top and bottom off of each grapefruit and orange. Stand upright on a cutting board, and with a sharp knife, cut around the outside of the citrus to remove the rind and pith. Working over a bowl to catch excess juice (which you will need later), cut in-between each membrane to release individual segments.
To make the dressing, take 2 tablespoons of the juice collected at the bottom of the citrus segment bowl and add it to a separate small mixing bowl. To this bowl, add the rice wine vinegar, honey and salt and stir to combine. Whisk in the sesame and canola oils and set aside.
In a big serving bowl, add the butter lettuce, cilantro, basil, mint and scallions and toss to combine. Add the citrus segments and toss again to combine. Add dressing to taste and finally top with chopped peanuts and serve at once.