First I cut a few thin slices of yellow onion and put them in a bowl of 2 tbsp regular vinegar and 1 tbsp balsamic vinegar. I sliced as much onion as would be fully covered, knowing that even though I will only use a few pieces for this salad, the rest will be great for other salads or on an omelette or potatoes.
I laid down a bed of greens, using the pea shoots. It took 4 shoots, removing the leaves except for at the very top because the tendrils look so pretty. I then peeled and supremed a grapefruit. See below on how to supreme a grapefruit. I spread a few of the slices of onion on top. I cut up 4 Castelvetrano olives and spread them on top as well. I used Castelvetrano because they have such a rich, buttery flavor that will work well with the citrus acidity of the grapefruit. I sprinkled a little bit of feta on top, drizzled a bit of olive oil, some salt and fresh ground black pepper. At the end, I took one small dried red chili pepper and crushed it and sprinkled the flakes on top.
The flavor is delicious with a super fresh spring flavor coming from the pea shoots which taste like peas right out of the garden. The blend of buttery olives, feta, lightly pickled onions and grapefruit is marvelous and the bit of heat from the red pepper flakes is a perfect note to end it on.
How to Supreme a Grapefruit:
Peel the grapefruit. It may seem redundant since you will be cutting off the pith anyway, but it makes it easier to see what you are doing. Cut off one end of the grapefruit so it gives you a flat edge. Using a fine knife (I use a boning knife) cut just inside the pith, removing all of it. You should not throw the pith away, though, but go ahead and eat it. It is not that bitter and strengthens your nails like nobody’s business. Now cut inside the lines of the wedge, removing the segments with no skin for a lovely grapefruit supreme.
Here’s a video: She does not peel first and that may be easier, but I like to eat the pith.
Single Servings 