Can there be too many fruit salads? The pursuit for the answer to life’s great questions continues here in the Fruitman Kitchen with this grapefruit, sage, and mint salad. A riff on Alice Waters’ classic, we use one of our favorite aromatic trinities (grapefruit, sage, mint) to create a truly memorable and beguiling salad. If anything, this salad is about surprise and layers. Fresh grapefruit and mint slowly give way to the pine smokiness from the sage in the vinaigrette. By the time these aromas have completed their sequence, the palate is left with a pleasing bitterness, eager to start the cycle all over again. and again. and again. an ouroboros salad.
Total preparation time: 20 minutes
Pineapples: 5/5 🍍 🍍 🍍 🍍 🍍
Read before committing: It’s very important that you go through the annoying process of removing the grapefruit’s interior casing.
(makes 1 large serving, the Fruitman Kitchen is single, whatever)
Vinaigrette (there will be leftover dressing)
9 Tablespoons olive oil
3 Tablespoons red wine vinegar (regular OK too)
1/2 shallot, minced finely
20 sage leaves, minced finely
pinch of salt
1 pink grapefruit
5 medium sized radishes
15 mint leaves
1 small avocado
Mince the ingredients of a vinaigrette and mix together vigorously. An immersion blender is recommended, as is shaking it in a glass, cocktail style.
Slice radishes in rounds, avocado in cube-like shapes, and tear the mint leaves with your hands.
Peel the greapefruit with a knife and proceed to remove the casing from each slice of the watermelon. This makes a big difference.
Add 3-4 Tablespoons of the vinaigrette to the salad and mix together gently.