GRAPEFRUIT CHERMOULA

Grapefruit Chermoula image

Provided by Cassie Piuma

Yield Makes 1 1/2 cups

Number Of Ingredients 14

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1 grapefruit
1 large shallot, finely chopped
2 garlic cloves, finely grated
3 tablespoons fresh lemon juice
1 teaspoon kosher salt, plus more
1/2 small preserved lemon, flesh discarded, peel finely chopped
1/2 cup finely chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons finely grated peeled ginger
2 teaspoons harissa paste
1 1/2 teaspoons ground cumin
1 teaspoon honey
1/2 teaspoon tomato paste
Freshly ground black pepper

Steps:

Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.