Ginette's Grapefruit Salad
This is one of the strangest, freshest, most addictive salad I know. This grapefruit salad has acidity from the fruit and the dressing, sweetness from the apple, saltiness from the cheese and ham and for some reasons, it all works together. This recipe was introduced to me by my grandmother Ginette, she might even be the original creator, I should ask her.
Serving: 4 persons
Preparation time: 20 minutes
2 to 4 slices of pork ham
1/3 of a fresh cucumber
Emmental (Swiss cheese) or Gruyère or Comté or any type of hard or medium hard type of cheese like Cheddar cut in small cubes (approximately 4 to 6 table spoons)
Chive or basil
Step 1 - Empty your grapefruits
Slice your grapefruits in half, not from stem to stem, cut it on the "Equator" :-) !
Cut off the wedges and put them in a bowl
Squeeze the juice left from your empty grapefruits into the same bowl
Put the grapefruits skins on the side, they will be used later on as the recipient for the salad
Step 2 - Prepare the salad (filling)
Dice your apple in small cubes
Do the same with your cheese, ham and cucumber
Add everything into the bowl where are your grapefruit wedges and juice
Add a good pinch of salt and black pepper
Add a table spoon of olive oil
Add a table spoon of vinegar
Mix everything well together
Step 3 - Plate your salad
Fill up your empty grapefruits with the salad mix
Springle with some finely chopped chive or basil
If you are not planning to eat it right away, refrigerate your salad, it should stay fine for 12 hours.
Enjoy! Bon appétit!