GRAPEFRUIT VINAIGRETTE WITH GREENS OR BROCCOLI

Grapefruit Vinaigrette With Greens or Broccoli image

I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen's "The New Spanish Table" and have adapted it. I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, condiments, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 7

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Ingredients

1 pink grapefruit
1 teaspoon mild honey or agave syrup
Pinch of salt
1 tablespoon plus 1 teaspoon sherry vinegar or cider vinegar
2 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
1 bunch broccoli, broken into florets, stems peeled and chopped

Steps:

Squeeze 1/2 of the grapefruit. Measure out 1/3 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 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
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.
Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 123 milligrams, Sugar 8 grams