Red Grapefruit, Jicama and Pea Sprout Salad
Red Grapefruit, Jicama and Pea Sprout Salad (Serves 4)
Looking for a culinary inspiration? Spring time is my favorite season at the farmer’s market. Create a simple salad with a mélange of flavors and textures using red grapefruit, jicama and pea sprouts. Red grapefruits are high in vitamin A, C and potassium adding a sweet-tart component to the traditional green salad. Using some of the vinaigrette as a marinade for grilled shrimp, turns this salad into a main dish.
Note: This recipe developed by Hermosa Beach Resident Mary Ellen Rae was part of an article written by Donna Deane and published in the Los Angeles Times Food Section.
Salad:
- 1 large red grapefruit
- ½ pound Jicama
- 1 cup pea sprouts
- 2 cups snow peas, ends trimmed and thinly sliced on the diagonal
- ¼ cup thinly sliced green onions, green part only
Cut off both ends of the grapefruit. Cut away the peel and white pith, holding the grapefruit over a bowl to collect the juice, (save the juice for the vinaigrette). Using a knife, slice between the membranes to release the segments. Cut each segment into 3 pieces. The collected juice should measure around ¼ cup, set aside. Peel the jicama, cut in half and slice into julienne strips. Add jicama to the bowl with the grapefruit along with the pea sprouts, sliced snow peas and green onions. Gently toss to combine.
Vinaigrette:
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Whisk the grapefruit, honey, tarragon, mint, mustard, shallot, salt and pepper in a bowl. Slowly add the oil and whisk until the mixture emulsifies. Drizzle several tablespoons of vinaigrette over the salad and toss to coat. Add additional vinaigrette as desired, reserve the rest for another use.
Chef Mary Ellen Rae is the owner of Personal Touch Gourmet; specializing in private and group in-home cooking classes and catering. Contact Personal Touch Gourmet at 310-403-5682 or MaryEllen@PersonalTouchGourmet.net
