Recipe adapted from Cook’s Illustrated.
1 small head Bibb lettuce, torn into pieces
1 bunch fresh mint
5 teaspoons orange marmalade
2 tablespoons plus 2 teaspoons juice from 1 grapefruit
3 tablespoons extra-virgin olive oil
1 small shallot, minced very fine (1 tablespoon)
Table salt and ground black pepper
5 ounces lightly packed baby arugula (8 cups)
1 large grapefruit, peeled, cut into segments, segments halved and drained to remove excess juice
4 ounces good quality blue cheese, crumbled
1 cup shelled pistachios, chopped
Wash and dry greens. Whisk marmalade, grapefruit juice, oil, shallot, mint, 1/4 teaspoon salt and 1/8 teaspoon pepper in large salad bowl. Add arugula, Bibb lettuce, mint and grapefruit; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of blue cheese and pistachios. Serve immediately. Serves 6.
Per serving: 137 calories; 10 g fat (3 g saturated fat; 66 percent calories from fat); 10 g carbohydrates; 12 mg cholesterol; 265 mg sodium; 3 g protein; 2 g fiber.
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