Pink Grapefruit Salad

by Gina Solon


  • 1 head Boston lettuce
  • 1/2 of a small red onion, pickled (sliced thin and soaked in red wine vinegar and plum vinegar)
  • 1/2 fennel bulb, sliced thin
  • 1/4 cup parsley, chopped
  • 1/3 cup of pistachios
  • 1/3 cup microgreens
  • 1 medium pink grapefruit, sectioned and membranes removed
  • salt and pepper to taste
  • 1/3 cup fresh squeezed grapefruit
  • 1/3 cup hazelnut oil (walnut oil would work too)
  • 1 tsp. whole grain mustard
  • 1 tsp. maple syrup
Pink Grapefruit Salad

Elizabeth Cecil

To make dressing, whisk grapefruit juice, hazelnut oil, mustard, and maple syrup.

Tear the lettuce into medium-size pieces and spread in a shallow bowl. Add in the other ingredients and dress, tossing lightly until just coated.