Description
A refreshing and crunchy salad with sweet and sour notes, featuring butter lettuce, grapefruit, and toasted hazelnuts, perfect for a hot summer evening.
Ingredients
Units
Scale
- 1 head butter lettuce, washed and torn into bite-size pieces
- 1/2 red onion, sliced thin
- 1 grapefruit, zest, supremes, and juice
- 1 cup hazelnuts, toasted
- 1 teaspoon champagne vinegar
- Olive oil, for drizzling
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and tear the butter lettuce into bite-size pieces and place them into a large bowl.
- Using a mandolin or a sharp knife, slice the red onion into the thinnest slices possible. Soak the slices in champagne vinegar for 10 minutes to mellow the flavor.
- While the onion is soaking, zest the grapefruit and set the zest aside. Cut the grapefruit into supremes (segments without membrane) and squeeze the juice from the remaining grapefruit into a small bowl.
- Add the grapefruit zest, supremes, and juice to the bowl with the lettuce.
- Toast the hazelnuts in a dry skillet over medium heat until they are golden brown and fragrant, about 5 minutes. Let them cool slightly before adding to the salad.
- Drizzle olive oil over the salad, then season with salt and black pepper to taste.
- Toss all the ingredients together until well combined. Serve immediately and enjoy!
Notes
Toasting the hazelnuts enhances their flavor and adds a delightful crunch. If you prefer a milder onion flavor, soaking the red onion in vinegar helps to mellow it. This salad is best served immediately after tossing to maintain its crispness. For a more substantial meal, consider adding grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 18 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 4 grams
- Cholesterol: 0 mg