The Washington Post - 11.03.2020

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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PRODUCE SPECIALS

Fuji Apples ........................$1.09 Lb

Strawberries 1 Pt ............$2.49 Ea

Honeydews ......................$2.99 Ea

Red or White Seedless Grapes$2.19 Lb

Granny Smith Apples .......$1.09 Lb

Broccoli Crowns ................$1.19 Lb

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Tomatoes On The Vine.....$2.39 Lb

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