Grapefruit, Mustard Green, and Date Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator). Active time: 20 min Start to finish: 20 min Ingredients:
1 tablespoon finely chopped shallot |
1 tablespoon fresh lime juice |
1 1/2 tablespoons olive oil |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1 small pink or red grapefruit |
1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups) |
1/4 cup dried dates, pitted and chopped |
garnish: pomegranate seeds |
Directions:
1. Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
2. Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
3. Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.
4. Cooks' note: Dressing, grapefruit sections, and greens can be prepared separately 4 hours ahead and chilled, covered. (Cover greens with a dampened paper towel and plastic wrap.)
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