Thursday, May 27, 2010
Next in the citrus series: grapefruit. No matter how much your mouth puckers while you drink the juice, it's still an undeniably fresh, antioxidant and vitamin C-packed fruit to cook with. Let's do this fruit some justice and give it a better association than that silly diet of the same name.
For this light side salad, I chose to use grapefruit juice for a dressing, but if you'd prefer to pucker with your meal, you can make grapefruit slices a part of the salad. These veggies would also go great on the grill... stay tuned for the next blog post!
* 1 lb. fresh green beans, trimmed
* 1 lb. thin asparagus, ends trimmed
* 1 large fennel bulb, sliced
* 1/4 cup grapefruit juice (I like red grapefruit!)
* 3 tbsp. olive oil
* about 12 mint leaves, finely chopped
* 1/4 tsp. white pepper
1) Place veggies in a large mixing bowl. In a separate, small bowl, whisk together the grapefruit juice, olive oil, mint, and white pepper. Pour dressing over veggies and toss to coat. You can serve as is, or marinate the veggies for one hour before serving.