Name: Grapefruit, Mustard Green, and Date Salad
Yield: Makes 2 servings
Ingredients: 1 tablespoon finely chopped shallot; 1 tablespoon fresh lime juice; 1 1/2 tablespoons olive oil; 1/4 teaspoon sugar; 1/4 teaspoon salt; 1 small pink or red grapefruit; 1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups); 1/4 cup dried dates, pitted and chopped; Garnish: pomegranate seeds

Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator).

Active time: 20 min Start to finish: 20 min

Cooks' note:

• Dressing, grapefruit sections, and greens can be prepared separately 4 hours ahead and chilled, covered. (Cover greens with a dampened paper towel and plastic wrap.)

Recipe information

Yield
Makes 2 servings

Ingredients

1 tablespoon finely chopped shallot

1 tablespoon fresh lime juice

1 1/2 tablespoons olive oil

1/4 teaspoon sugar

1/4 teaspoon salt

1 small pink or red grapefruit

1/4 lb young mustard greens, trimmed and cut into 1/2-inch pieces (2 cups)

1/4 cup dried dates, pitted and chopped

Garnish: pomegranate seeds

Preparation

Step 1
Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.
Step 2
Cut peel and any white pith from grapefruit with a sharp knife, then cut sections free from membranes. Toss mustard greens with dates in a large bowl.
Step 3
Just before serving, toss greens with dressing and salt to taste. Divide salad between 2 plates and top with grapefruit sections.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes