The best thing about my job… the days when I hang out with Chef Concetta in the Garden Cut test kitchen.  She cooks.  I taste.  It’s heaven.  She’s classically trained: Concetta attended culinary school at the CIA in Hyde Park, NY.  I am just a self-taught home cook.  Well, I did go to the O’Malia’s Cooking School when I was in 5th grade.  We balance each other well, though.  I learn SO much from Chef Concetta & I help her understand what types of dishes home cooks are willing/able to do.  She loves to tease me for my Pampered Chef knives & the cheap parm cheese that I stockpile in my refrigerator.  I love to tease her for thinking that most people have truffle oil in their pantry or 45+ minutes to prep dinner.  Together we are an unstoppable team in the kitchen & our new Garden Cut Spring & Summer menus are dynamite!

Another great thing about my job… I take it home with me.  No, I’m not talking about paper work or stress.  I bring home awesome recipes that help me make memories with my friends & family.

Joe & Mac are best friends with Luke & Oliver.  They live just down the street from us & they are the exact same ages.  Total buddies.  Luckily, Chip & I get along well with Luke & Oli’s parents, Laura & Justin.  Laura stopped by on Saturday so the kids could play together & we decided to make the grapefruit salad from the Garden Cut Spring/Summer Menu.  Mac & Oli were our sous chefs.  Joe & Luke were our taste testers.  Chip was the photographer – he enjoyed taking our pictures & was even nice enough to make a cool collage for me.  I’m so awful with IT stuff.  It’s somewhat of a miracle that I know how to write this blog.

GRAPEFRUIT SALAD

4 heads of Bibb lettuce, cleaned and torn (I just used 2 bags of Dole Butter Bliss salad)
¼ cup red onion, sliced
¾ cup bleu cheese, crumbles
4 Texas Grapefruits, segmented (save the prep time with Garden Cut grapefruit segments!)
¾ c toasted walnuts
Salt and pepper to taste
1 cup vinaigrette (recipe below)
Dress the lettuce with the vinaigrette.  Season with salt and pepper.  Top with remaining ingredients.

VINAIGRETTE

2 t Dijon mustard
¼ cup champagne vinegar
¾ cup extra-virgin olive oil
Salt and pepper to taste

In a small bowl whisk together Dijon, and vinegar.  Then slowly drizzle in extra-virgin olive oil, whisking constantly.  Season with salt and pepper.

This was an immediate favorite of mine following that test kitchen tasting with Chef Concetta.  Now it’s one of our neighborhood favorites, too…. and will likely be one of my signature dishes for my Spring & Summer entertaining.

xoxo Produce Mom

you may also enjoy...

3 thoughts on “Grapefruit Salad – perfect for Spring & Summer!”

Leave a Reply

Your email address will not be published. Required fields are marked *