Warm Grapefruit And Baby Spinach Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Red wine vinegar,
2 tbsp: Extra-virgin olive oil,
1/2 tsp: Pepper,
1 1/2 tsp: Butter,
1 large: Grapefruit, peeled, cut, into sections & halved
1 tsp: Paprika,
1/2 tsp: Salt,
1/2 lbs: Baby spinach leaves,
Directions:
In a small bowl, whisk together the vinegar, olive oil, and pepper to
make a vinaigrette. Set aside.
In a large, nonreactive skillet over medium-high heat, melt the
butter. When the butter begins to foam, add the grapefruit, paprika,
and salt. Reduce the heat slightly and saute until the grapefruit is
heated through, 2-3 min. Add the spinach leaves and gently fold them
together with the warm fruit just long enough to wilt the spinach,
about 45 seconds.
Transfer the warm spinach-grapefruit mixture to a salad bowl and add
the vinaigrette. Toss well and divide among 6 individual salad plates.
"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 55
Source from luhu.jp
make a vinaigrette. Set aside.
In a large, nonreactive skillet over medium-high heat, melt the
butter. When the butter begins to foam, add the grapefruit, paprika,
and salt. Reduce the heat slightly and saute until the grapefruit is
heated through, 2-3 min. Add the spinach leaves and gently fold them
together with the warm fruit just long enough to wilt the spinach,
about 45 seconds.
Transfer the warm spinach-grapefruit mixture to a salad bowl and add
the vinaigrette. Toss well and divide among 6 individual salad plates.
"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 55
Source from luhu.jp