Grapefruit-Pomegranate Salad
This is a refreshing alternative to dressings normally found with greens and fruit.
INGREDIENTS | SERVES 6
2 Ruby Red grapefruits, large
1 pomegranate, large
3 ounces whole Parmesan
6 cups mixed baby greens
¼ cup vegetable stock
Peel the grapefruit with a knife, completely removing all the pith (the white layer under the skin). Cut out each section with the knife, again ensuring that no pith remains. Cut away membrane from each section and place sections in a large mixing bowl. Throw peel, pith, and membrane away.
Peel the pomegranate carefully with a paring knife; carefully remove berries/seeds. Place seeds in bowl with grapefruit.
Toss greens and stock together in a large mixing bowl. To serve, mound the greens on serving plates and arrange the grapefruit sections and pomegranate on top. Shave Parmesan with a vegetable peeler to form curls and add to each plate.
PER SERVING
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Playing with Pomegranates
There is no easy way to remove the seeds from a pomegranate, but the effort is worth the taste. The quickest method is to cut the fruit open and place the innards in a bowl of cold water. As you pick the white flesh from the seeds, the flesh floats to the top. Discard the flesh and eat the seeds, as the flesh is bitter.
