Ingredients
Makes 4 (first-course) servings
Step 1
Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
Step 2
Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
Step 3
Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.
How would you rate Spring Greens with Soppressata and Grapefruit?
Leave a Review
Reviews (10)
Back to TopThis was not worth the effort. there are plenty of other salad recipes that taste better for less effort.
Anonymous
Phoenix, AZ
2/5/2011
I used arugula and substituted crumpled bacon for the soppressata. I also used dried tarragon. It was just wonderful! I have a grapefruit tree so I was delighted to find such a delicious salad recipe!
Anonymous
3/5/2009
The grapefruit juice adds a wonderful subtlety to the dressing that works especially well with tender spring greens. I used dried tarragon in the dressing so I made it a few hours ahead to let the flavors combine. Everyone loved it.
Anonymous
Salmon Creek, WA
12/8/2008
This salad was a hit at our Italian fest.I used tarragon white wine vinegar.I doubled the recipe but used 9 tbsps of olive oil rather than 12.I also added toasted slivered almonds for texture.Everyone loved the blend of flavours
Anonymous
Quebec Canada
4/22/2007
I've made this salad several times and all to great reviews - last time was for a huge Easter potluck with lamb and the works. It's so fresh-tasting and perfect for spring, especially with the tarragon - don't leave it out unless you absolutely hate it! Although not mentioned in the recipe, I would use sweet soppressata, not hot.
necco
stillwater,ok (formerly Pittsburgh)
2/12/2007
I also skipped the tarragon. Otherwise this salad is easy and a big hit with family and guests.
Anonymous
San Francisco
5/22/2003
So delicious!! Skipped the tarragon in the dressing, and added lots and lots of fresh ground pepper and a bit more salt than was recommended. Went perfectly with the tossed clam and cherry tomato linguine dish (also on epicurious).
Anonymous
Boston, MA
5/17/2002
Very good but just a little bland??? Try to serve as part of a dinner, I had read the reviews first so served with a spicy cream pasta dish found in this web site( fettucine with chicken and bell pepper cream sauce) and hot homemade bread. Yummy, yummy, yummy my family wolfed it all down.
J Meyers
comox
10/21/2001
美味和简单——一个不错的夏天plai的替代品n old salad. I actually made the recipe (using the same quantities) for 2 as a main dish and it was very filling. The dressing lacked a little zing, I might try a little lemon juice next time to jazz it up. Otherwise a keeper.
Russ
NYC
5/4/2001
I've already made this twice- it's SOOOO GOOOD! I modified the salad, but I really have to rate the dressing-- IT'S SUPER! I used mixed greens with toasted pecans= pieces and parmesean cheese for the salad with the grapefruit sections and the dressing. I used about half the oil because it didn't seem to need it and unintentionally made it lower fat (but still delightful). I'm not a fan of tarragon in general, but this dressing makes me change my mind. Oh, and one time I sub'd chopped white onion for the shallot (I didn't have any)- it was great.
Deni
Austin, TX
4/13/2001
