Grapefruit Panzanella

April 18, 2015
0 Ratings
  • Serves 2
Author Notes

I adore citrus, in all applications. Limes and lemons have recently been becoming more prevalent in savory applications—but that's about it! Behold, the humble grapefruit, my favorite citrus. Perfectly balanced tart to sweet with a tiny note of bitterness to support any number of surprising applications. My favorite is a simple roasted bread salad with a tangy grapefruit dressing and arugula.

Note: don't cut the bread too small! You want the croutons to be crisp on the outside and nice and toothsome on the inside, especially after the dressing hits the hot bread! —Clair Gu

What You'll Need
  • 1/2 loaf Sweet italian bread, like a batard, cut into 1.5" chunks
  • 2 Small ruby grapefruits
  • 1 Shallot, finely minced
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Champagne Vinegar
  • 2 teaspoons Honey
  • 6 tablespoons Fine olive oil
  • salt to taste
  • 1 cup Arugula, washed and dried
  • 1 head Friseé, split and trimmed of heavy outer leaves
  • freshly cracked black pepper
  1. 1. Prepare your grapefruits. Set out two small bowls (large enough to make the dressing in). Supreme the grapefruit by cutting off the tops and bottom of the grapefruit, trim the grapefruit of all outside rind. Over one of the bowls, cut the tender fruit out from between the segment membranes in wedges, catching any juice in the bowl. Gently set the segments into the other bowl. Repeat for the other grapefruit—once the segments are out, squeeze the left over juice from the membranes into the bowl with the juice drippings. Set aside the segments.
  2. 2. Make the dressing. In the bowl with the grapefruit juice, add the shallot, mustard, vinegar, honey, and 4 tablespoons of the olive oil. Whisk together briskly to create an emulsion. Season with salt and freshly cracked black pepper, to taste. Reserve 1 tablespoon of dressing in a small bowl.
  3. 3. Toast your bread. Pre-heat the oven to 415 F. In a large bowl, combine the bread chunks with the remaining 2 tablespoons of olive oil and toss to coat thoroughly. Spread the bread evenly on a large baking sheet. Season thoroughly with salt and cracked black pepper. Bake, turning once, for 7 minutes, or until golden brown and crisp. Quickly transfer the bread to a salad bowl of your choice and top the piping hot bread with the salad dressing and toss to combine. It should sizzle!
  4. Finish the salad. Toss the arugula and friseé with the reserved 1 tablespoon of dressing and add to the hot bread. Nestle in the grapefruit segments, garnish with a few cracks of pepper, and serve.

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