Broiled Grapefruit Rounds with Massaged Frisée Salad

Photo by Clare Barboza

By Kim O’Donnel

If this dish takes you down Memory Lane, join the club. Broiled grapefruit is a dieter’s fad from the ‘70s, of which my mother was a devotee. She’d slice a grapefruit in half, sprinkle it with brown sugar, and place directly under the broiler for a brûléed crusty top. She’d wriggle the fruit loose with a spoon that had a serrated tip and a long handle. For a 21st-century twist on this disco era classic, I slice the fruit into 1⁄2-inch-thick rounds (no retro spoon necessary), topped off with a lemony frisée salad. Breakfast becomes a dinner side, and a very glam one at that.

Broiled Grapefruit Rounds with Massaged Frisée Salad

From Edible San Francisco

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If this dish takes you down Memory Lane, join the club. Broiled
grapefruit is a dieter’s fad from the ‘70s, of which my mother was
a devotee. She’d slice a grapefruit in half, sprinkle it with brown
sugar, and place directly under the broiler for a brûléed crusty top.

Total 00:25

Prep 00:20

Cook 00:05

High cal Calories 512kcal

High fat Total Fat 41g

sat fat Saturated Fat 4g

chol Cholesterol 0mg

High sodium Sodium 782mg

carbs Total Carbohydrate 28g

Serving size 220g Calories from fat 369kcal Fiber 11g Protein 16g Sugar 13g

6 servings Servings1234567891011121314151617181920

Ingredients

• 3 cups frisée or escarole that has been washed, dried, and chopped finely
• 2 to 3 tablespoons freshly squeezed lemon juice
• 2 to 3 tablespoons olive oil
• 1⁄ 4 to 1⁄ 2 teaspoon salt
• 2 to 3 Ruby Red grapefruit
• 1 tablespoon light or dark brown sugar
• Optional garnish: 1⁄ 4 cup unsalted roasted almonds, chopped

Directions

1. HERE’S WHAT YOU DO:
2. Place the frisée in a large bowl and add 2 tablespoons of the lemon
3. juice, 2 tablespoons of the olive oil, and 1⁄4 teaspoon of the salt. With
4. your hands, toss the frisée as if you were massaging it; this not only
5. ensures even coverage of the seasonings but also helps tenderize the
6. raw greens. Taste and add the remaining lemon juice, olive oil, and salt
7. as needed. Allow the greens to sit and marinate for at least 20 minutes.
8. Meanwhile, prepare the grapefruit: Shallowly slice off one end of the
9. grapefruit so that it has a fl at edge. Do not remove the skin from the
10. rest of the fruit. Cut into rounds about 1⁄2-inch thick, one per person.
11. Preheat the oven to the BROIL setting and line a baking sheet with parchment
12. paper.
13. Arrange the grapefruit in a single layer on the prepared pan. Sprinkle
14. 1⁄2 teaspoon of the brown sugar on the top of each grapefruit, so that it’s
15. evenly distributed. Place the grapefruit under the broiler for 5 minutes.
16. Using a 1⁄3-cup measure, mound the salad atop each broiled grapefruit
17. round. Garnish with almonds, if using.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Ingredient Description Wikipedia

Analyzed by Kitchenbug

Reprinted with permission from The Meat Lovers Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into) © 2012 by Kim O’Donnel, Da Capo Lifelong Books. 

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