ACCOMPANIED BY CRUSTY BREAD, this salad makes a fresh light supper in summer, with a lovely contrast in flavors between the salty fish, peppery arugula and the grapefruit. Red or pink grapefruit tend to pack a bigger nutritional punch—especially vitamin A and the antioxidant lycopene—and look prettiest in this salad I think, but when I cut this one open, surprise, surprise, it was white. Better luck next time.
1 tbs Dijon mustard
1 tbs red wine vinegar
1 tbs lemon juice
1 large shallot, thinly sliced with a mandoline
1 garlic clove, cut into fine julienne
1 pink grapefruit
1/3 cup extra-virgin olive oil
Sea salt and coarsely ground black pepper
8 oz smoked trout, flaked into small pieces
5 oz wild arugula (or 2 bunches, washed and torn)
1/2 small red onion, sliced very thinly
Whisk together mustard, vinegar, lemon juice, shallot, garlic, 1/2 tsp salt and 1/8 tsp pepper; let sit for 10 minutes
Trim off the top and bottom of the grapefruit. With a sharp knife, starting at the top, cut peel and pith from the grapefruit, following the curve of the fruit. Trim away any pith that’s left and then slice out sections of fruit from the membrane, placing in a medium bowl.
Add trout, arugula and onion to grapefruit and toss gently. Add dressing and toss to combine. Season to taste with salt and pepper.
Adapted from Olives & Oranges: Recipes & Flavor Secrets from Italy, Spain, Cyprus & Beyond, by Sara Jenkins and Mindy Fox.