Red Grapefruit, Jicama And Pea Sprout Salad Recipe - Cooking Index
Red Grapefruit, Jicama And Pea Sprout Salad Recipe - Cooking Index
Sectioning the grapefruit to make the salad also yields one-fourth cup grapefruit juice for use when making the dressing. Fresh pea sprouts can be found in Asian markets.
Courses: Salads| Salad | ||
| 1 | Red or Oro Blanco grapefruit (large) | |
| 1/2 lb | 227g / 8oz | Jicama |
| 1 cup | 237ml | Fresh pea sprouts |
| 2 cups | 474ml | Snow peas - ends trimmed, |
| And thinly sliced on the diagonal | ||
| 1/4 cup | 15g / 0.5oz | Thinly-sliced green onions - green part only |
| Red Grapefruit Vinaigrette | ||
| 1/4 cup | 59ml | Freshly-squeezed grapefruit juice |
| 1 teaspoon | 5ml | Honey |
| 1 tablespoon | 15ml | Chopped fresh tarragon |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh mint |
| 1 teaspoon | 5ml | Dijon mustard |
| 1 1/2 teaspoons | 7.5ml | Minced shallot |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/3 cup | 78ml | Canola oil |
Salad: Cut both ends off the grapefruit. Cut away the peel and pith, holding the grapefruit over a bowl to collect the juice. Using the knife or your hands, section the fruit and remove the membranes. Cut each grapefruit section into 3 pieces. Place the fruit in a large bowl.
The collected juice should measure about one-fourth cup. Set the juice aside to use in the red grapefruit vinaigrette.
Peel the jicama. Using a mandolin or sharp knife, cut it into julienne strips and add the jicama strips to the bowl with the grapefruit. Add the pea sprouts, sliced snow peas and green onions and gently toss to combine.
To serve, drizzle the salad with red grapefruit vinaigrette.
Red Grapefruit Vinaigrette: Combine the grapefruit juice, honey, tarragon, mint, mustard, shallot, salt and pepper in a bowl and whisk to emulsify. Continue to whisk while slowly adding the oil.
Drizzle the vinaigrette over the salad, a few tablespoons at a time, until lightly coated. Save the remaining dressing (makes two-thirds cup) for another use.
This recipe yields 4 servings.
Each serving: 230 calories; 4 grams protein; 24 grams carbohydrates; 5 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 69 mg. sodium.
Source:
The Los Angeles Times, 01-21-2004
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