November 16, 2005

Le Pamplemousse


There’s no better way to herald the dawn of the wintry season than a celebration of that tart, ruby red wonder: the grapefruit.

During my junior year of college, shortly after I’d made the transfer from a modest college of Norwegian heritage in northeastern Iowa to the diverse city-stylings of the University of Minnesota, I received a surprise birthday package from Joel in mid-November. I pulled the brown wrapping paper from the box to reveal a collection of blushing, gravid grapefruits, smelling of sumptuously of sunshine and refreshment. I secreted my prize upstairs to my room, keeping the fruits hidden from the eager, nutritionally-starved mouths of my housemates, who subsisted on diets of Ramen noodles and Jägermeister. My cache of vitamin-infused, pulpy produce was a tonic that year of frigid wind chills and crushing final exams.

With Ruby Reds lining the produce aisle in our local grocery, Joel and I were tempted to return to the grapefruit to celebrate my birthday again this year. The following recipe reenergized our palates with a cheerful zing ... Enjoy!


Bunch of arugula
1 fennel bulb, shaved/sliced into strips
1 red grapefruit, peel and pith removed, segmented
1 orange, peel and pith removed, segmented
½ cup of flat-leaf parsley
1 tablespoon of finely chopped fresh rosemary
1 teaspoon of grated, peeled fresh ginger
3 tablespoons of lime juice
2 tablespoons of fresh orange juice
2 tablespoons of fresh grapefruit juice
½ teaspoon of course salt
4 tablespoons of extra-virgin olive oil

Toss arugula, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, and salt in a large bowl. Whisking constantly, pour in olive oil in a slow, steady stream. Pour dressing over salad to taste. Serve.

(This recipe is courtesy of the December 2005 issue Martha Stewart Living magazine, with a couple of our own variations added in for good measure …)

Warning! Our responsibility to our profession urges us to caution any of our audience members who might be taking prescription blood-thinners or anticoagulants to omit the grapefruit in this recipe before eating this salad ... I know it's the focal point of this entry and terribly inconsiderate of us to make your mouth water in this way ... Sorry.