Part of the pleasure of preparing foods at home is that you can experiment and play around with endless combinations. We love going to the farmer’s market to see if they have any interesting varieties of greens and lettuces. You can change up this recipe by adding a bit of arugula or watercress for more flavor, texture, and green variation. We recently discovered Little Gem Lettuce in the produce section of Eataly in New York City, which is a sweeter, mini-version of romaine. If you can find it, it’s highly recommended!
The other upside of foods prepared at home is that you know exactly what you are putting in your body, especially when it comes to dressings, which so often contain damaged oils and preservatives. We haven’t purchased store-bought dressings in over 20 years. What’s your favorite homemade dressing recipe? Feel free to share in the comment box below!
GRAPEFRUIT & LETTUCE SALAD IN CITRUS VINAIGRETTE
Segments of 2 grapefruits
1 large head Romaine lettuce
3 tablespoons orange juice (fresh if you can)
2 tablespoons Udo’s Oil 3·6·9 Blend
1 tablespoon balsamic vinegar
Zest of one orange
Sea salt and freshly cracked pepper to taste
FOR THE DRESSING:
- In a mixing bowl, combine orange juice, orange zest, balsamic vinegar, Udo’s Oil 3·6·9 Blend, salt and pepper, and whisk to combine. Set aside.
FOR THE SALAD:
- Peel and segment the grapefruit. If you prefer a smaller bite to your salad, flake the grapefruit with your hands and break it up into smaller segments or pulps.
- Toss lettuce, grapefruit segments and dressing in a mixing bowl until well combined.