Moroccan Grapefruit and Olive Salad
Here’s a dish that does great service as a light opening course and admirably on the side of things like couscous, paella or lasagna. The success of this delicious, very “adult” salad depends on its appearance which, in turn, depends on whether you’re able to peel and skin the grapefruit segments while keeping them intact. Oranges can substitute for grapefruit — although they’re even more tedious to prepare. Using ready-skinned segments is always an option.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseappetizer, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturefruity, salty, savory, tangy
Type of Dishsalad
- 2 grapefruits
- ½ cup (125 mL) thinly sliced red onions
- 8 black olives, pitted and chopped in slivers
- 3 tbsp (45 mL) extra virgin olive oil
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp (5 mL) lemon juice
- ½ tsp (2 mL) sweet paprika
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- 1 clove garlic, pressed
- 4 whole leaves lettuce
- Few sprigs fresh coriander or parsley, chopped
With a sharp knife, cut peel and pith away from whole grapefruits; cut on either side of membranes to release grapefruit segments. Put skinned grapefruit segments into a salad bowl. Scatter onions and olives over the grapefruit. Do not mix.
In a small bowl, whisk together the olive oil, vinegar, lemon juice, paprika, salt, pepper and garlic until slightly emulsified. Drizzle dressing over the grapefruit, onions and olives in the salad bowl. Fold gently, several times to mix ingredients and distribute the dressing. The salad can wait, covered and unrefrigerated, for up to 1 hour.
Place a lettuce leaf on each of 4 plates. Portion out the salad equally on top of the lettuce. Garnish with coriander and serve immediately.
1998 Byron Ayanoglu and Algis Kemezy