Grapefruit Vinaigrette With Greens Or Broccoli Recipes

GRAPEFRUIT VINAIGRETTE WITH GREENS OR BROCCOLI

Steps:

• Squeeze 1/2 of the grapefruit. Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
• Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
• Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.

TOSSED GREENS WITH GRAPEFRUIT VINAIGRETTE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large serving bowl, mix lettuce, escarole, radicchio and onion. Top with grapefruit sections and pomegranate seeds. Just before serving, add vinaigrette; toss gently to coat.

GRAPEFRUIT VINAIGRETTE

Steps:

• Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

WINTER GREENS WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Whisk grapefruit juice and vinegar in large bowl. Whisk in oil. Season vinaigrette to taste with salt and pepper. Add arugula and frisée. Toss greens to coat with vinaigrette. Serve immediately.

CITRUS (GRAPEFRUIT) VINAIGRETTE

Steps:

• Combine first 7 ingredients in a medium sized mixing bowl.
• Slowly whisk in olive oil to produce an emulsification.
• Serve with grapefruit sections and avocado slices with fresh spring mix.

SAUTEED LEAFY GREENS WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
• In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
• Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
• Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!