Strawberry & Grapefruit Salad With Fava Greens
Spring Shines Through This Salad
Total Time: 15 min Servings: 3-4
Posted by Tent
Last year we posted a great recipe from Sunset Magazine that featured these amazing spring greens. Inspired by the other produce appearing at markets, I altered it slightly by adding a few fresh organic strawberries from Swanton Farm and replacing the shallot with one of our bolder spring onions.
2 pink grapefruits, oro blanco grapefruits or 1 pomelo grapefruit
1 cup fresh strawberries, sliced
2 tbsp olive oil
1 tbsp minced shallot or 2 small spring onion bulbs
6 oz fava greens
4 oz baby mixed greens with edible flowers
Salt & pepper to taste
First peel the grapefruit or pomelo, being sure to separate the fruit from the thicker membrane. Then slice the fruit into bite size pieces. Save the juice from this process. If you are feeling especially culinary, zest about 1/2 of the grapefruit skin.
Mix together the juice, olive oil, and thinly diced shallot or spring onion in a jar or bowl for the dressing. Salt and pepper to your liking.
Combine the fava greens with the baby mixed greens, adding in the dressing and strawberry and grapefruit slices. Toss together, and add a pinch of edible flower petals to each plate immediately before serving.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!