Simple but superb, this delicate salad of contrasting textures and flavors goes well with just about any entrée.

Salad with Grapefruit and 172x189




  1. To section grapefruit: cut off the top and bottom of each grapefruit slightly, so they can stand upright on a cutting board.
  2. Using a sharp chef’s knife knife, peel grapefruit skin off going from top to bottom, and circling the entire fruit, making sure to leave very little white pith behind.
  3. Using a smaller paring knife, cut out each segment from the white membrane.
  4. Squeeze out any remaining just from fruit when done, and reserve 1½ tablespoons juice for dressing.
  5. Add reserved grapefruit juice to a mixing bowl.
  6. Add mustard.
  7. Slowly drizzle in olive oil, whisking well, until well-combined.
  8. Stir in tarragon, and add salt and pepper to taste.
  9. Add greens and toss gently with grapefruit sections, red onion and salad dressing.
Community content is available under CC-BY-SA unless otherwise noted.