Red grapefruit, jicama and pea sprout salad

Time 30 minutes
Yields Serves 4
Red grapefruit, jicama and pea sprout salad



Cut both ends off the grapefruit. Cut away the peel and pith, holding the grapefruit over a bowl to collect the juice. Using the knife or your hands, section the fruit and remove the membranes. Cut each grapefruit section into 3 pieces. Place the fruit in a large bowl.


The collected juice should measure about one-fourth cup. Set the juice aside to use in the red grapefruit vinaigrette.


Peel the jicama. Using a mandolin or sharp knife, cut it into julienne strips and add the jicama strips to the bowl with the grapefruit. Add the pea sprouts, sliced snow peas and green onions and gently toss to combine.


To serve, drizzle the salad with red grapefruit vinaigrette.

Red grapefruit vinaigrette


Combine the grapefruit juice, honey, tarragon, mint, mustard, shallot, salt and pepper in a bowl and whisk to emulsify. Continue to whisk while slowly adding the oil.


Drizzle the vinaigrette over the salad, a few tablespoons at a time, until lightly coated. Save the remaining dressing (makes two-thirds cup) for another use.

From Mary Ellen Rae. Sectioning the grapefruit to make the salad also yields one-fourth cup grapefruit juice for use when making the dressing. Fresh pea sprouts can be found in Asian markets.

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