Fava Green, Grapefruit, and Flower Salad
Photo: Iain Bagwell; Styling: Kevin Crafts
Since the greens are eaten raw, be sure they're very tender.
How to Make It
Step 1
1
Zest 1/2 grapefruit, then cut off outer peel and membrane from both grapefruit. Cut fruit into thin rounds, saving juice.
Step 2
2
Combine zest, juice, oil, shallot, salt, and pepper in a bowl and stir to blend. Toss fava greens and sprigs with dressing.
Step 3
3
Spoon greens onto plates and tuck grapefruit into salads. If you like, scatter flowers on top.
Step 4
4
*Find at farmers' markets.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
2 pink grapefruit
2 tablespoons roasted walnut oil or olive oil
1 tablespoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 qts. lightly packed fava greens* and tender sprigs
Edible flowers such as fava, borage, rosemary, mustard, or individual chive petals (optional)
Directions
Step 1
1
Zest 1/2 grapefruit, then cut off outer peel and membrane from both grapefruit. Cut fruit into thin rounds, saving juice.
Step 2
2
Combine zest, juice, oil, shallot, salt, and pepper in a bowl and stir to blend. Toss fava greens and sprigs with dressing.
Step 3
3
Spoon greens onto plates and tuck grapefruit into salads. If you like, scatter flowers on top.
Step 4
4
*Find at farmers' markets.
Step 5
5
Note: Nutritional analysis is per serving.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
