Summer Freshness

I love eating this salad especially on those hot summer days; almost year round in LA.
It is tart, sweet, crunchy, juicy, just a bowl of fresh!
It's perfect alone and a great side to a grilled garlic herb salmon or steak.

Here is the recipe. Hope you love it as much as I do!

This recipe makes 4-6 servings

Ingredients:

Salad:

• 1 cucumber peeled and chopped
• 2 pink grapefruits
• 1 romaine lettuce chopped or torn                                 
• 3 scallions chopped
• 1 large fennel bulb trimmed and thinly slice
• 1 tablespoon of chopped fresh thyme 

Dressing:

• 2 tablespoons red wine vinegar
• Half a lemon freshly squeezed
• 1 teaspoon of honey
• 1/4 extra virgin olive oil
• A little salt
• A little ground black pepper

Caramelized Onions

• 3 tablespoons of olive oil
• 2 large onions very thinly sliced
• 1 tablespoon of balsamic vinegar       
• 1/4 kosher salt
• 1/4 ground black pepper

Directions:

Caramelized Onions:

Caramelize onions on a large skillet over medium heat with olive oil.

Add salt, pepper and balsamic vinegar. Cook, stirring occasionally until they are golden brown, about 20 minutes. Set aside and let them cool down for about 10 minutes.

Dressing:

For the dressing, in a small mixing bowl whisk together red wine vinegar, honey and lemon juice. 

Slowly whisk in extra virgin olive oil until blended. Season with salt and pepper to taste.

Salad:

Peel and trim both ends of each grapefruit. With a paring knife cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. 

Add the chopped cucumber, fennel, scallions, lettuce and thyme. 

Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onion on top and it's ready to serve! 

Happy Munchin'!

XOXO

Marysinn