Simple Walnut and Grapefruit Salad

Each winter we enjoy the fruits of a Spritzer tradition: a case of ruby red grapefruit sent to us by my father.

Luckily we are a family of grapefruit lovers, like my father and grandfather before us, so we savor and enjoy the gentle and loving task of eating our way through approximately 45 grapefruits.

Nevertheless, we can only eat so many grapefruits cut in half and scooped out each morning or we’d never get through the case.

Here’s a delightful and easy salad I found online that we’ve made and enjoyed several times this month. Enjoy!

Walnut and Grapefruit Salad
Recipe adapted from the Washington Post version from Aliza Green’s book Starting with Ingredients

Serves 6

Ingredients:

1 cup walnut oil (may substitute 1/2 cup walnut oil and 1/2 cup vegetable oil)
1/3 cup sherry vinegar or rice wine vinegar
Hot pepper sauce, such as Tabasco (optional – we haven’t tried this yet!)
Kosher salt
Freshly ground black pepper (lots of it!)
2 ruby red grapefruit
12 ounces mixed salad greens
4 ounces (1 cup) walnuts, lightly toasted*
3 to 4 scallions, white and light green parts, thinly sliced crosswise

Directions:

Whisk together the oil, vinegar, a dash of hot pepper sauce and salt and pepper to taste. Set aside.

Using a sharp paring knife, segment the grapefruit in whatever manner you feel most comfortable, cutting away the peel, pith and membrane around the grapefruit sections and leaving as much of the fruit as possible. My preferred method involves cutting the grapefruit in half before running the knife along each grapefruit segment, which I then scoop out and set aside. (The original recipe outlines another way.) Reserve and discard (or drink!) grapefruit juice.

In a large bowl, toss the greens with about 1/2 cup of the dressing. Divide among individual plates. Arrange the grapefruit sections, walnuts and scallions on top of the greens. Serve immediately; pass the remaining dressing at the table.

* NOTE: To toast nuts: Spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.