My friend Sharon came to my house last night, bearing ingredients, and she made the two of us a beautiful and delicious salad! This is my plate.
March 29: Grapefruit, Snow Pea and Feta Salad
If I had to choose just one word to describe this salad, it would be satisfying. No, super-satisfying. Such a variety of flavors – tart grapefruit, bitter arugula, buttery butterleaf lettuce, spring green snow peas, the cheesy tang of feta, sweet golden raisins, savory dressing. Such a variety of textures – crunchy toasted pumpkin seeds, melt-in-your-mouth avocado. And the ingredients complemented each other so nicely.
Sharon has graciously shared her recipe, which is her own invention…
Grapefruit, sectioned to remove pith and peel
Snow peas blanched to tender (1 minute in boiling water, then removed to bowl of ice water); ends removed and cut into lengthwise pieces
1/4 cup feta cheese, sprinkled (goat cheese may be substituted)
1/2 head of Boston Bibb lettuce
1 cup of arugula
Toasted pepita seeds, about 1/3 cup
* You can add avocado slices if you like them
Juice from one grapefruit
1 tablespoon apple cider vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
Honey, about 1 tablespoon
Snow peas… so green and fresh and spring-signifying.
I haven’t had snow peas yet in salad month – which is almost over.
Sharon is a great cook and great friend. We have a lot in common because her husband is also an airline pilot and we both have two children and we live in the same town and we are both writers (now and then). She knew about my salad month challenge and offered to make a salad for me near my birthday in the middle of the month. We had to reschedule when my husband got sick.
So last night we got together at last and had good food and good conversation. And sea salt caramel ice cream with sugar cookies for dessert.
Friendship is born at that moment when one person says to another: “What! You too? I thought I was the only one.” – C.S. Lewis
(P.S. Sharon, I heard the first spring peepers tonight.)