Pink Grapefruit, Pomegranate, & Mâche Salad With Lemon-Ume Vinaigrette Recipe

Name: Pink Grapefruit, Pomegranate, & Mâche Salad With Lemon-Ume Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 1 medium head butter lettuce, the leaves washed, spun dry and torn into bite-size pieces; 2 handfuls mache, washed, spun dry (about 2 loosely packed cups); 1/2 pomegranate; 1/2 pink grapefruit, rind removed and trimmed into supremes; 1/2 ruby red grapefruit, rind removed and trimmed into supremes; 1 avocado, peeled, pitted and sliced thin; 1/2 small shallot, sliced thin; For the Lemon-Ume Dressing (makes about 3/4 cup--more than enough for this salad. Extra dressing may be refrigerated.; 3 tablespoons freshly-squeezed lemon juice; 2-3 tablespoons freshly-squeezed lime juice; 2 teaspoons ume plum vinegar (available at health-food stores); 1 pinch salt; 1/2 cup mild oil such as grapeseed, almond or (untoasted) walnut

Servings: persons

For the Salad
1 medium head butter lettuce, the leaves washed, spun dry and torn into bite-size pieces
2 handfuls mache, washed, spun dry (about 2 loosely packed cups)
1/2 pomegranate
1/2 pink grapefruit, rind removed and trimmed into supremes
1/2 ruby red grapefruit, rind removed and trimmed into supremes
1 avocado, peeled, pitted and sliced thin
1/2 small shallot, sliced thin
For the Lemon-Ume Dressing (makes about 3/4 cup--more than enough for this salad. Extra dressing may be refrigerated.
3 tablespoons freshly-squeezed lemon juice
2-3 tablespoons freshly-squeezed lime juice
2 teaspoons ume plum vinegar (available at health-food stores)
1 pinch salt
1/2 cup mild oil such as grapeseed, almond or (untoasted) walnut

1
In a serving bowl or plate, arrange the butter lettuce and then the mache. Lift lightly with hands to slightly toss-it doesn't have to be completely mixed.
2
Remove arils from pomegranate half: in kitchen sink over a large bowl, hold pomegranate half, cut side down in cupped hand over a large bowl. Using a rubber mallet, or the convex side of a large serving spoon or a gravy ladle (I use the latter), lightly pound the skin of the pomegranate all over. Seeds will loosen and drop out into your hand and can be emptied into the bowl. Repeat until all the seeds are removed. Pick over the seeds in the bowl to remove membrane or any paler seeds.
3
Just before serving, peel and thinly slice avocado. Drizzle a few spoons of dressing over lettuces. Arrange the avocado decoratively over the lettuce, then the grapefruit segments., then the sliced shallot Drizzle with more dressing, scatter pomegranate arils over the top, and serve immediately.
4
In a bowl, whisk juices, ume-plum vinegar and salt
5
Add oil in a thin stream, whisking until incorporated. Sample a bit on a lettuce leaf and adjust seasoning. It should be perky.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Salad, 1 medium head butter lettuce, the leaves washed, spun dry and torn into bite-size pieces, 2 handfuls mache, washed, spun dry (about 2 loosely packed cups), 1/2 pomegranate, and more.

Yes, Pink Grapefruit, Pomegranate, & Mâche Salad With Lemon-Ume Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pink Grapefruit, Pomegranate, & Mâche Salad With Lemon-Ume Vinaigrette

How did you like this recipe?

Frequently Asked Questions