Grapefruit Vinaigrette With Greens or Broccoli
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pink grapefruit
- 1teaspoon mild honey or agave syrup
- Pinch of salt
- 1tablespoon plus 1 teaspoon sherry vinegar or cider vinegar
- 2tablespoons grapeseed oil or sunflower oil
- 1tablespoon extra virgin olive oil
- 1bunch broccoli, broken into florets, stems peeled and chopped
Nutritional analysis per serving (4 servings)
174 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 5 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze ½ of the grapefruit. Measure out ⅓ cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to ¼ cup and remove from the heat. Whisk in salt, vinegar, and the oils.
- Step 2
Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
- Step 3
Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.
- Advance preparation: You can make the vinaigrette and steam the broccoli (or blanch or steam the greens) several hours before serving.
Private Notes
Comments
I tried this, but did not like it with sherry vinegar and sunflower oil. I liked it much better when I substituted a grapefruit white balsamic vinegar and just the EVOO.
This vinaigrette is also very nice poured over a composed salad of sliced avocado and pink grapefruit sections(chopping the grapefruit into the dressing is not necessary then)
I've made this several times with great success. I used the sherry vinegar and grapeseed oil, as listed, and found it to be a lovely little dressing. One time, instead of adding agave/honey, I juiced a few (3) mandarins and reduced that along with the grapefruit squeezings. I actually prefer my grapefruit/mandarin variation to the prescribed agave/honey version.
I have that same balsamic vinegar sitting in my pantry and have been wondering how best to use it - that’s why I clicked on the recipe (and was disappointed) but, now with your comment, I’m happy!
I had grapefruit juice, but didn’t have a grapefruit, so I used the juice and chopped up an orange, and it worked great!
I made this exactly following the recipe as a Christmas Dinner side and everyone thought it was a weird combo — grapefruit and broccoli — a good way to ruin some nice broccoli. Will return to garlic, salt or soy sauce, EVOO, lemon and red pepper flakes, easier and far more delicious
I had a grapefruit hanging around the fridge and this vinaigrette was the perfect use for it. Because I had to juice the entire fruit to get to 1/3 cup of grapefruit juice, I put the zest instead of the flesh into the finished vinaigrette. In the fridge I also had some leftover grapeseed oil that I'd used to fry shallots in; this added a nice shallot flavor without being overpowering. The dressing was excellent on top of Melissa Clark's Lentil Salad With Roasted Vegetables.
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