Recipe courtesy of Jonathan Waxman
Wood Roasted Grapefruit Salad with Tangerine Dressing
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 6
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 729
- Total: 40 min
- Active: 40 min
Ingredients
4 grapefruits
4 tangerines, juiced (about 3 ounces) and carcasses reserved
2 tablespoons light brown sugar
1 1/2 teaspoons sea salt, plus more for cooking water
1/2 cup raw macadamia nuts
1 cup English peas
2 Meyer lemons, juiced
2 ounces Dijon mustard
1 ounce soy sauce
2 shallots, minced
3/4 cup avocado oil
Arugula, for plating
1 pint pea tendrils
1/2 cup marigold blossoms
Directions
- Preheat a wood burning oven or regular oven to 375 degrees F.
- Trim the grapefruits by cutting off the tops and bottoms, then remove the skin from the sides, leaving the grapefruits whole. Add to a large cast-iron pan along with the tangerine juice and carcasses. Sprinkle the grapefruit with the light brown sugar and 1/2 teaspoon salt. Roast for 10 minutes, then let cool. Reserve the citrus juices.
- At same time, toast the macadamia nuts for 8 minutes. Remove and crush with 1/2 teaspoon salt.
- Cook the peas in boiling, salted water until tender, about 3 minutes, then remove and let cool.
- Make dressing: Add to a bowl the lemon juice, reserved citrus juice, mustard, soy sauce and shallots. Whisk gently until homogenous, then slowly add the avocado oil, and season with the remaining 1/2 teaspoon salt.
- Artfully decorate a platter with some arugula and the warmed grapefruit. Toss half the dressing with the peas. Scatter over the grapefruit along with the toasted macadamia nuts. Toss the pea tendrils with the remaining dressing, then top the platter with them. Garnish with a sprinkling of marigold blossoms.