About This Recipe
This salad shows how powerful a variety of flavors and textures can be in achieving a salad that is much more than the sum of its parts. And let’s not forget color — if you can get pink grapefruit, it will look extra beautiful against the burgundy leaves. The dressing is just oil and vinegar, since the fruit, nuts, and onions all contribute a lot.
Grapefruit is rich in vitamin C, which has antioxidant properties that can provide protection to the body’s immune system. Almonds are a significant source of vitamin E; studies have connected increased consumption of the vitamin with reduced rates of heart disease, among other benefits.
- 1 cup (195 g) small grapefruit chunks, no peel or pith (from 1 grapefruit)
- 1/4 cup (25 g) almond slices, toasted
- 1/4 cup (25 g) thinly sliced red onions
- 1½ tsp extra virgin olive oil
- 1½ tsp balsamic vinegar
- 8 cups (170 g) gently torn red leaf lettuce (from 1 head)
- Salt to taste
Step 1In a large bowl, gently mix the grapefruit, almond, and onions with the oil and vinegar. Gently toss the lettuce in the mixture and divide between 4 plates. Season to taste.
About the author
Once you get this one under your belt, you don’t have to worry about what it goes with. Just make it whenever the urge strikes and make any adjustments you like based on what you’re using it on. To start, try it on tender butter lettuce to see how it lets the subtle character of the tender leaves shine through.
Amanda Cohen's chopped salad recipe mixes textures and flavors for delicious combinations in every bite.
Creamy Vegan Salad Dressing
Try this creamy vegan salad dressing from chef Amanda Cohen with romaine, which stands up to this full-bodied, Caesar-adjacent treatment.