About the Recipe
Grapefruit is not much used in traditional Japanese cuisine but in modern tamest is beginning to find a place on the Japanese table. This recipe combines fresh tang of grapefruit with the rich smoky flavour of salmon in an easy to make, healthy salad dish.
Ingredients
70g / 2.5 oz baby mixed leaves
8 baby tomatoes
1/4 grapefruit
60g / 2 oz smoked salmon
a handful of croutons
for the dressing:
2 tbsp grapefruit juice
2 tbsp extra virgin olive oil
2 tsp French mustard
2 tsp honey
Salt and pepper
Preparation
Rinse the baby leaves and tomatoes. Halve the tomatoes.
Cut the smoked salmon into bite sized pieces.
Cut the grapefruit in half. Cut on half into quarters. Peel the quarters and break the flesh into segments. Squeeze the other half of the grapefruit for the juice.
Next, to make your dressing, add 2 tbsp of the grapefruit juice, the olive oil, mustard, honey, salt and pepper to a jar and mix well.
Assemble the salad and drizzle over the dressing.
Serve with any bread you prefer.