- 3 ruby grapefruits
- 1 Tbs. Champagne vinegar
- 2 Tbs. extra-virgin olive oil
- 1 tsp. sugar
- 1 Tbs. minced fresh chervil, tarragon or parsley
- ¼ tsp. salt
- 2 cups butter lettuce leaves
- 1 cup Pomegranate Seeds, fresh or thawed
To segment the grapefruit, slice off the top and bottom to expose the flesh. Stand the fruit on a flat end. Using a sharp knife to follow the curves of the sides, cut off the peel down to the flesh. Holding the fruit over a bowl, cut the segments free of the membrane on each side. Squeeze the membranes over the bowl to release the juice.
In a salad bowl, combine the vinegar, olive oil, sugar, chervil and salt. Tear the lettuce leaves and add to the bowl. Add the grapefruit segments and juice and the pomegranate seeds and toss well to coat evenly. Serve immediately.
Recipe Courtesy: Stiebs