I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s “The New Spanish Table” and have adapted it. I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli.
Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
175 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 4 grams protein; 123 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- 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.
- Advance preparation: You can make the vinaigrette and steam the broccoli (or blanch or steam the greens) several hours before serving.
15 minutes
Dining and Cooking