Complicated salad with intricate dressings are hypothetical in my world. They look pretty in the picture but that’s where they stay. Simple salad can be equally theoretical because I just know ahead of time it’ll be boring. Lettuce. In winter.
This salad isn’t conjectural in either the over-elaborate or the boring-simple way. It could totally happen, in real-life. It did happen, even when I was sick. And it made me feel better.
[Subsequent to posting this recipe I have learned that 1/2 a grapefruit rates as a ‘moderate’ FODMAP. Though grapefruit shows up on some low-FODMAP lists, I am now using the FODMAP booklet from the Monash University in Australia as my resource (they also have apps for phones). Substitute orange for the grapefruit in this recipe to restore it’s low-FODMAP status.]
- I grapefruit, cut in half, seeds removed
- 8-10 cups (loosely packed) baby spinach
- 1 long English cucumber, sliced
- ¼ cup balsamic vinegar (the good stuff: no sulphites)
- 2 tablespoons olive oil
- ½ teaspoon Himalayan salt (or similar)
Section the grapefruit halves with a sharp knife & put them, cut side up, in a baking dish. Pour 1 tablespoon of balsamic vinegar into each. The vinegar should fill the grapefruit to the brim. Put the grapefruit under the broiler at 500 for 15 minutes or until very hot & slightly seared on top. Keep an eye on them: broilers vary.
Meanwhile place the spinach and sliced cucumber in a salad bowl.
Put the remaining balsamic vinegar (2 tablespoons), the olive oil & the salt in a small container with lid.
When the grapefruit is ready, scoop the hot flesh onto the salad with a spoon & squeeze the juice into the dressing. Add any caramelized balsamic vinegar from the baking pan to the dressing, then put on the lid on & shake until emulsified.
Pour over the salad & toss.
(Keep in mind that grapefruit can interact with some medications.)