Why, you may wonder, am I posting recipes from months ago again? It's simple. February was a challenging month. It was a busy month, with a lot of activity and a lot of drama. For example, I was booked to teach a cooking class one weekend, a class in medieval food. After I bought the food for the class, we got a snowstorm of sufficient size that the governor saw fit to shut down all roads in the Commonwealth. This was an acceptable decision, especially given the way people around here drive when confronted with snow, but I was still stuck with the food that I'd bought for the event. I had to cook old recipes I'd made before instead of new recipes... leaving me with nothing new to post. Then there was travel. Travel was followed by a bout with the Day Care Cholera, a stomach virus that made the rounds through my daughter's preschool. She caught it, communicated it to my mother and to me, and my husband banned me from the kitchen for two weeks to ensure that I did not spread it to him. This was fine - he runs his own business and we cannot afford for him to be struck by what i had. Still, this meant that there were no new recipes.
Fortunately, I had a backlog. An extensive one. And now I can work on it.
This is a very simple salad, one that you should be able to make with ingredients that are relatively easy to obtain. Any bunch of greens will do. I used a "spring mix," and since spring is in theory on its way this seems appropriate. Grapefruit should still be relatively abundant, and I love how pretty it looks here. The sharp flavor of the grapefruit works very well with the salty flavor of the feta. Using a high-quality feta will really make a difference. A nice goat cheese would be good here too.
Salad with Grapefruit and Feta (serves 4; approx. cost per serving not available)
1 bag Spring Mix
2 grapefruits, peeled, sectioned and chopped
1 4 - 6 ounce block feta, crumbled
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 - 2 tablespoons extra virgin olive oil
2 - 3 tablespoons white wine vinegar or champagne vinegar
Equipment:
- Nothing special
- Combine the first 3 ingredients in the salad bowl and toss to combine.
- Sprinkle the dried herbs on top.
- Drizzle the olive oil and vinegar over the top - there is no need to emulsify them together.
- Toss to combine again. Toss very well to make sure that all of the foliage gets at least a little of the dressing.
- Serve.
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