GRAPEFRUIT WITH OLIVE OIL AND SEA SALT
At Marco's, the chef Danny Amend takes the brunch cliché of a broiled grapefruit half and turns it on its head. In his version, fresh grapefruit are sliced into rounds and very simply dressed with superb olive oil and flaky sea salt. The result is a juicy salad that works particularly well when served with sausages, eggs, and other rich brunch favorites. Or offer it for dinner with grilled or roasted meats. If you can't get good grapefruit, try it with oranges, tangerines and other citrus.
Provided by Melissa Clark
Categories breakfast, brunch, easy, quick
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Peel fruit, pulling and scraping off as much of the white pith as possible. Slice in rounds 1/2-inch thick and lay them out on a platter.
- Drizzle grapefruit lightly with oil and sprinkle with sea salt. Serve.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 13 grams
GRAPEFRUIT OIL
Steps:
- Combine the grapefruit peel with the oil and let stand, covered, at room temperature for 3 days; strain. The oil can be covered and stored at room temperature for up to 6 months.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 24 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 0 milligrams
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