Choose a ruby grapefruit (rather than a yellow one) for this salad – it is fruitier with more sparkle and suits a salad better.
For the dressing
60ml freshly squeezed ruby grapefruit juice
60ml extra-virgin olive oil
1 teaspoon Dijon mustard
Pinch of sugar
Sea salt and freshly ground pepper
Seeds of 2 pomegranates
For the salad:
200g maché leaves (also called Lamb’s Lettuce), washed and dried gently
1 large ruby grapefruit, segmented and skin discarded
1. Make the dressing: Mix all the ingredients for the dressing together and check the acidity and seasoning – adjust to your taste by either adding more oil or more grapefruit juice. It will depend on your grapefruit.
2. Place the maché leaves and grapefruit segments in a bowl: toss with the dressing, making sure every leaf is coated, and sprinkle over the pomegranate seeds.