Ensalada Verde con Toronja
Finely shredded romaine lettuce, pale green cabbage, and cilantro, mixed with a mild vinaigrette and garnished with segments of pink grapefruit is a combination I really like. The idea for the salad comes from one prepared by American chef Billy Cross at his cooking school in Ensenada, Baja, Mexico. That salad was adorned with fresh lobster from Ensenada's fish market, but this version can be prepared for everyday eating. It's so simple, pretty, and very refreshing. For peak freshness, assemble just before serving.
Greens with Grapefruit
Ensalada Verde con Toronja
Finely shredded romaine lettuce, pale green cabbage, and cilantro, mixed with a mild vinaigrette and garnished with segments of pink grapefruit is a combination I really like. The idea for the salad comes from one prepared by American chef Billy Cross at his cooking school in Ensenada, Baja, Mexico. That salad was adorned with fresh lobster from Ensenada’s fish market, but this version can be prepared for everyday eating. It’s so simple, pretty, and very refreshing. For peak freshness, assemble just before serving.
Ingredients
Makes 4 servings
- 2 tablespoons olive oil
- 2 teaspoons unseasoned rice vinegar
- ½ teaspoon salt
- 4 cups finely shredded romaine lettuce
- 2 cups finely shredded cabbage
- ½ cup coarsely chopped fresh cilantro
- 2 pink grapefruit peeled with no white pith remaining, and cut into segments between the membranes
Instructions
- In a small bowl, whisk together the oil, vinegar, and salt.
- In a large bowl toss the romaine, cabbage, and cilantro together.
- Add the dressing and toss to coat the greens.
- Arrange the grapefruit segments equally on each salad.
Notes & Wine Advice
Serve cold