• 4 servings
  • 20 minutes preparation

For a quicker completion of the salad, you can roast the almonds and peel the grapefruit a day or two before completing the salad.

  • 1/2 cup almonds
  • 1 grapefruit
  • 1 small head romaine lettuce
  • 3 tbsps. olive oil
  • Grind of black pepper

Roast almonds on a baking sheet in a 325 degrees F. oven until aromatic (about 10 minutes).

Blanch grapefruit in boiling water for two minutes to make it easy to peel. Dip in cold water and peel outer skin and the membrane around each section. Break each segment into bite-sized pieces.

Tear romaine into bite-sized pieces. Toss with cooled almonds, grapefruit pieces and olive oil. Top with a generous grind of pepper.

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