Tuesday, March 28, 2017

Spring Salad

 If you've been following me for a while, you'll know I always try to make something bright and fresh on a rainy day. this salad is so easy, and can be dressed in advance; which makes this a good lunch option if you're on the go, and need to pack it up earlier in the day. I love herb based salads, and find that dressing this about an hour before eating- then placing it covered in the fridge to chill- adds an extra level of 'refreshing'! If you haven't used sumac before it adds a tangy lemony flavor which works really well in dressings. 

2 bunches curly parsley
2 bunches mint, remove from stems
1 bunch dill
3 large red grapefruit (1 for juicing)
3 Persian cucumbers
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/3 cup grapefruit juice
3 tablespoons maple syrup
1 tbsp sumac
2 tsp maldon salt
1 tsp coarse black pepper
1 tsp chili flakes
1/4 cup toasted honey sliced almonds

Wash all herbs well in ice cold water. Dry herbs in a lettuce spinner, or with paper towel. Once completely dry, small chop parsley, mint, and dill. Toss and set aside. Cut the tops and bottoms off of your grapefruits. with a serrated knife slice the peel from top to bottom of grapefruit working in small strips- until flesh is completely exposed. remove any remaining pith. Cut grapefruit slices out by slicing along the membranes of the grapefruit and then popping the slices out. Add fresh grapefruit to herb bowl. Thinly slice cucumbers keeping them round and tossing them into the salad. In a separate bowl whisk together the olive oil, balsamic vinegar, grapefruit juice, maple syrup, sumac, salt, pepper and chili flakes. once completely combine drizzle over salad and lightly toss. Sprinkle salad with toasted honey sliced almonds. Lightly toss again and serve.

Yields: 1 large bowl/ 4 servings

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