VIETNAMESE GRAPEFRUIT SALAD

VIETNAMESE GRAPEFRUIT SALAD image

Yield 4 bowls

Number Of Ingredients 17

1 pink grapefruit
1/4 small red onion, thinly sliced lengthwise to make 1/2 cup
1/2 each red and yellow bell pepper; parrellel cut and shredded
1 piece english cucumber (3 inch) halved lengthwise and seeded, then parallel cut and shredded
1 small carrott, thinly sliced on a diagonal and shredded
2 1/2 qts loosely packed mixed baby greens
Dressing
1 garlic clove, sliced paper thin
4 cilantro sprigs, stems thinly sliced and sprigs chopped
3 thai chiles, sliced paper thin
3 tbsp ponzu sauce
1 tbsp each sugar, soy sauce, and fish sauce
1 tsp lime zest
1/2 tsp srirarcha chili sauce
1 1/2 tbsp olive oil
6 each large thai basil and mint leaves.stacked rolled and thinly sliced crosswise
shredded chicken

Steps:

1) Make salad; cut peel and membrane from grapefruit, following curve of the fruit. working over a small bowl, cut between inner membranes to release segments. squeeze juice from membrane into bowl. put remaining salad ingrediants in large bowl. 2) make dressing; in a medium bowl, whisk garlic, cilantro, chile, ponzu, sugar, soy sauce, fish sauce, lime zest, lime juice, and sriracha until sugar dissolves. gradually wisk in oil. Stir in basil, mint, and 2 tbsp grapefruit juice from bowl of segments 3) pour 3/4 of dressing over salad, toss gently. add more dressing if you like. life grapefruit from remaining juice and set on salad.