Roasted Grapefruit & Black Pepper Vinaigrette

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I’m big into salads and especially vinaigrette dressings. In an effort to make more of my own salad dressings at home, I’ve been experimenting in the kitchen this week with oils and vinegars. I really wanted to do something that focused on an intense citrus flavor.

Enter, the grapefruit. It has a beautifully clean and fresh taste that instantly perks up your taste buds. Then I wondered… what would happen if I roasted this? My obsession with roasting and toasting has now left the boundaries of baked goods. Let’s roast fruit! It sounds weird, so it must be good! (My logic for everything.)

So I roasted. I took a whole grapefruit, peeled and segmented it, and placed the lightly oiled slices on a baking sheet (vegetable oil cooking spray). I also threw some minced garlic in for good measure, turned the broiler on high, and watched to see what would happen. The garlic, of course, toasted nicely. The grapefruit began to shrink and turn a more intense pink, the remaining rind toasted into a dark brown color. I was really curious to see what it would taste like. It was beautiful. Roasting gave the grapefruit a deeper, richer taste. The acidity was mellowed out ever so slightly to give the fruit a well-rounded taste. I was hooked. I knew that paired with the zing of some crushed black pepper we had a winning flavor.


Ingredients

  • 1/2 C grape seed oil (olive oil can easily be substituted)
  • 1/2 C white vinegar (you may want to add another 1-2 Tb in addition, depending on how tangy you like your dressing)
  • 1 large grapefruit
  • 1 tsp garlic
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 Tb agave nectar (honey can also work too)


Instructions

Turn your oven broiler on high. Peel and segment your grapefruit. Lightly coat a cookie sheet with cooking spray (I used vegetable oil) and arrange the grapefruit slices onto the cookie sheet. Take your minced garlic and also spread out on the baking sheet. Lightly mist both with the cooking spray and place under the broiler for about 5 minutes. Don’t leave them in the oven, but keep an eye on the browning process. The grapefruit and garlic should look like the above picture. Just slightly brown. (Garlic that has been over-toasted will taste bitter.)

Once the grapefruit and garlic have cooled, combine all of your ingredients into a blender. Pour into a container (I used a mason jar) and refrigerate for 30+ minutes before using. Enjoy with some mixed greens, bell peppers & red onions, queso fresco, and maybe some grilled shrimp!


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