Wednesday, January 29, 2014

Grapefruit Vinaigrette with Greens or Broccoli

Serves 4 
1 pink grapefruit
1 teaspoon mild honey or agave syrup
Pinch of salt
1 tablespoon plus 1 teaspoon sherry vinegar or cider vinegar
2 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
1 bunch broccoli, broken into florets, stems peeled and chopped
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.
Variation: Substitute 1 to 2 bunches chard, beet greens or kale, stemmed, washed and blanched or steamed, for the broccoli. Chop the greens and reheat in a little olive oil, with garlic if you wish, and dress with the vinaigrette.

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