The salad in a mixing bowl before serving.
My best friend dropped over this morning and stayed for lunch, so I wanted to make something that did not take a lot of effort. I had trimmed broccoli florets off the heads last night when I made the Charred Tomato Broccoli Salad and had a little less than 2 cups left. I brought water to a boil and cooked the florets for 3 minutes until just tender and then cooled them in cold, running water for a couple minutes.
Meanwhile I cut up a grapefruit. I happened to have a white grapefruit so the flesh is lighter than you usually see, but I think any grapefruit will do. I trimmed away all the pith and skin and cut the segments in half and tossed it all in a bowl with the grapefruit. I diced up two fresh shallots and added them as well. Then I chopped up one sweet & sour pickled pimento and mixed it in.
After stirring everything together, I added a dash of cayenne, a splash of balsamic vinegar, about 1 tsbp of walnut oil and a bit of salt and pepper to taste. It was delicious. This made 3 servings.
The flavors were bright and fresh with a lovely blend of sweet, sour, sharp and hearty with a bit of heat. We had a couple pieces of breaded chicken tenderloin on the side and loved the taste of the dressing on the chicken. Even better, there was some left over and after marinating together for a few hours, the flavor was even richer and more multi-dimensional.
Single Servings 