E6 mg ee the washington post.wednesday, march 11 , 2020
and green, it’s a salad that brings
a bright ray of light to any meal
in need of a little sunshine.
While it pairs well with just
about any soup, stew or sheet-
pan dinner, this salad is my
absolute go-to with a hearty bowl
of chili.
[email protected]
krieger is a registered dietitian,
nutritionist and cookbook author who
hosts public television’s “ellie’s real
good food.” learn more at
elliekrieger.com.
healthful) dressing made by
blending cilantro or basil with
scallion, avocado, yogurt and a
splash of vinegar.
Once plated, the dressed
leaves are topped with juicy, tart-
sweet red grapefruit segments
(blood orange or Cara Cara
segments would work here as
well) and zingy quick-pickled red
onions, which can be prepared in
the time it takes to pull the salad
together, or made ahead.
Crisp, juicy, creamy, tangy and
tart with beautiful hues of pink
Here, four
contrasting
elements come
together, and they
result in a
stunning salad
that brims with
fresh, exciting
flavor.
At its base is
Little Gem lettuce
(or romaine, if Little Gem is
unavailable), which is so crisp
and cool, it practically quenches
your thirst as you bite into it. The
leaves are slathered in a
gorgeous pale-green and
luxuriously creamy (but
Ellie
Krieger
Nourish
It’s not just the name of the lettuce
that makes this salad a mealtime gem
Gem Salad With Grapefruit,
Picked Onions and Avocado Dressing
6 servings
The pickled onions can be refrigerated for up to 1 week. The dressing
can be refrigerated for up to 3 days.
From cookbook author and nutritionist Ellie Krieger.
Ingredients
For the pickled onions
l3 tablespoons hot water
l1 teaspoon honey
l^1 / 4 cup red wine vinegar
l^1 / 3 cup thinly sliced red onion
(half-moons)
For the dressing
l^1 / 4 cup fresh cilantro or basil
leaves
l1 scallion, coarsely chopped
l1 ripe avocado, halved, pitted
and peeled
l3 tablespoons white wine
vinegar
l2 tablespoons plain Greek
yogurt (low-fat or full fat)
l2 tablespoons water
l^1 / 2 teaspoon kosher salt
l^1 / 4 teaspoon freshly ground
black pepper, plus more to
taste
For the salad
l2 red grapefruits
l8 cups (4 ounces) lightly
packed torn Little Gem or
romaine lettuce leaves
Steps
lMake the pickled onions: In a
small bowl, whisk together the
hot water with the honey until
fully combined; then whisk in
the vinegar. Add the onions and
let sit at room temperature,
stirring occasionally, for at l east
20 minutes or up to 2 hours.
lMake the dressing: In a small
bowl of a food processor, pulse
the cilantro or basil with the
scallion until finely chopped.
Add the avocado, vinegar, yo-
gurt, water, salt and pepper and
process until smooth.
lMake the salad: Cut the top and
bottom off each grapefruit,
then, resting the fruit on one
end, remove the peel and pith
by cutting down from top to
bottom, following the shape of
the fruit with your knife. While
holding the fruit over a wide
bowl, use a paring knife to
remove each section of grape-
fruit from its membranes (this
is called supreming the fruit),
collecting the sections in the
bowl. Squeeze the juice from
what’s left of the fruit into the
same bowl.
lIn a large bowl, gently toss the
lettuce with the dressing until
evenly coated. To serve, place
about 1^1 / 2 cups of the dressed
lettuce onto each serving plate.
Pluck 3 to 4 segments of grape-
fruit and place them on top of
each salad serving (reserve the
juice for another use — or drink
it) and several slices of the
pickled onion. Serve, grinding
more black pepper, to taste.
nutrition | Per serving (without pickled
onion): 90 calories, 2 g protein, 11 g
carbohydrates, 5 g fat, 1 g saturated fat, 0
mg cholesterol, 100 mg sodium, 4 g dietary
fiber, 7 g sugar
recipe tested by ann maloney; email
questions to [email protected]
tom mccorkle for the Washington Post; food styling by lisa cherkasky for the Washington Post
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