~ My Grapefruit, Gorgonzola & Walnut Wedge-Salad + Pretty in Pink-Grapefruit & Citrus Salad Dressing ~

Winter is traditionally the season for grapefruit (February is National Grapefruit Month), but happily, for the past two weeks, I've been enjoying delightful "Sunkist, Star Ruby", pink grapefruit from California.  They're in our local markets, and, after a little research, I found out this is a variety that Sunkist has available all year long.  For me, a lover of grapefruit, this is great news. When I was growing up I only got to enjoy grapefruit once a year.  Every February a big bag of golden-colered ones got delivered to my parents door (they were a fundraiser for my brother's cub scout pack).  I started out every morning with a half a grapefruit, or two, until they were gone!

I wasn't planning on posting this recipe in June, but, why not!

 

I've got two roasted chicken breast halves in my refrigerator, a pretty red onion in my vegetable basket, and, four pink grapefruit on my kitchen counter.  This simple salad is going to be a lovely dinner out on the deck this evening.  I'm even going to serving it with ~ Mel's Pink Poodle Cocktail (... aka The Salty Dog!) ~.  You can get that recipe by clicking on the Related Article link below.

To make Mel's Pink-Grapefruit & Citrus Salad Dressing:

1/2  cup freshly-squeezed and strained pink grapefruit juice, 1 large, juicy pink grapefruit

2  tablespoons lemon-infused olive oil

2  tablespoons orange-infused olive oil

1  tablespoon sherry vinegar

3  tablespoons white wine vinegar

4  tablespoons honey

1  teaspoon Dijon mustard

1/8  teaspoon freshly-ground sea salt

1/2  teaspoon freshly-ground peppercorn blend

~ Step 1. Squeeze and strain grapefuit juice as directed.  Place all of the dressing ingredients, as listed, in a 2-cup measuring container with a tight-fitting lid.  Shake until thoroughly combined.  Set aside while preparing the following salad. Shake again just prior to drizzling on or tossing into salad.

To make my Grapefruit, Gorgonzola & Walnut Wedge-Salad:

This salad is wonderful served either before or after the main course.  I use Gorganzola dolce because it is rich, creamy, slightly-sweet, a bit salty, and, it is not aged as long as Gorganzola so it is milder.  Choose any blue-type cheese to suit your palate.  By adding sliced, roasted or grilled chicken breast, this salad turns into a lovely, light, refreshing meal.

While every component of this salad can be prepped and refrigerated (separately) several hours in advance of serving, I don't recommend doing that with the Gorgonzola dolce.  It is very soft and is truly best if left to the last minute prior to dicing or crumbling fresh onto each salad.  

1  head iceberg lettuce, cored and cut/portioned into 4 wedges

3  large pink grapefruit, supremed, 6-8 grapefruit sections per salad*

2  roasted or grilled chicken breasts halves, cut into thin slices about the same size as the grapefruit supremes, 6-8 chicken slices per salad (optional) 

1/2  of a large red onion, thinly-sliced into half moons, slices cut in half

1/2  pound Gorgonzola dolce

1  cup candied walnuts (or pecans), my recipe, your favorite recipe or store-bought**

1 cup citrus dressing from above recipe

* Note:  For detailed instructions on ~ How to:  Supreme Citrus Fruits (an easy Knife Skill) ~ just click into Category 15.

** Note:  To get my recipe for ~ Super-Crunchy Sugar-Crusted Spiced Pecans ~, click into Categories 2, 6, 11 or 18.  I prefer walnuts in this salad, but feel free to substitute pecans!

~ Step 1.  Prepare and cool the spiced walnuts (or pecans) first (up to a day or two ahead).  

Supreme the grapefruit, then slice the chicken and the onion.  Set aside or refrigerate 1-2 hours prior to assembling salads.

~ Step 2. Just prior to assembling the salads:

Cut the core out of the iceburg, remove a layer of the loose outer leaves and cut the head into four quarters or wedges.  Using a sharp knife or your fingertips, crumble the Gorgonzola cheese.

~Steps 3, 4, 5 & 6.  To assemble the salads, portion the onions onto the bottom of four large 8" luncheon plates.  Arrange the grapefruit sections and chicken slices around the perimeter of each plate.  Place a wedge of lettuce on the center of plate.  Top with a sprinkling of crumbled candied walnuts and Gorgonzola cheese.  Serve and drizzle lightly with dressing at tableside.

Go easy on that salad dressing.  A little goes a long way...

... 1 cup is MORE than enough for 4 salads!

This luscious flavor combination is one you're not likely to forget:

My Grapefruit, Gorgonzola & Walnut Wedge-Salad + Pretty in Pink-Grapefruit & Citrus Salad Dressing:  Recipe yields 4 wedge salads and 1 1/4 cups dressing.

Special Equipment List:  cutting board; chef's knife; citrus juicer (electric, hand held or just your hands); fine mesh strainer; 1-cup measuring container; 2-cup measuring container w/tight-fitting lid & pourer top

Cook's Note:  Not a week goes by that I don't roast one or two chickens to have on hand all week for salads or sandwiches.  To learn  ~ This Woman's Way to Roast the Perfect Chicken + My Stressfree "Carving for Dummies" Methodology ~, just click into Categories 2, 3, 15, 19 or 20!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014) 

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