Sprinkle everything with a citrusy vinaigrette and you have a salad that is delicious as it is pretty! Grapefruit, like most citrus, is in high season during the gloomiest winter months, making this salad a welcome blast of color in the winter, as well as a refreshing salad in the summer. Serve it alongside a little cracked crab meat or pink shrimp, or just on its own. The hardest part of making the salad is segmenting the grapefruit. Helen of Beyond Salmon shows in detail steps to segment an orange which is almost identical to how I segment grapefruit. Grapefruit are bigger than oranges with thicker membranes making them easier to work with than oranges. Segmenting them the way we describe here is called “supreming” the fruit. It’s actually pretty quick and easy once you’ve got the hang of it. Or you can just manually peel away the bitter membranes; that works too. A final note, we’ve included a citrusy vinaigrette to serve as the dressing for this salad. My mother also likes to make the salad with a little dressing she makes from stirring in some homemade plum jam into mayo, like a thousand island dressing.
1/2 shallot, minced (1 tablespoon) 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano 1 1/2 teaspoons lime zest 3 tablespoons lime juice 1/2 cup olive oil 1 teaspoon sugar 1/4 teaspoon kosher salt
Use the knife to cut alongside the membranes that separate the grapefruit segments. Remove the segments by either cutting the segments away from the membranes, or by gently pulling the segment out after you’ve made a cut alongside one of the membranes. Continue to work around the grapefruit until you’ve cut out or removed all of the segments, without their connective membranes.
