As I have mentioned in previous “salad” posts, I love salads. I mostly make savory and zesty salads, full of Mediterranean flavors. This time, I decide to branch out a little from the savory aspect. I want to have a light lunch, something sweet, yet a little salty. I decide to use a very common combination, fruit and cheese. Couple that with extra virgin olive oil and fresh herbs, and the outcome is a very light and refreshing salad!
GRAPEFRUIT, BLACKBERRIES, AND BASIL SALAD
4 medium Grapefruit(s) – Suprêmes or segments
6 oz Blackberries
6 oz aged white English Cheddar – Barber’s 1833
3 tablespoons Grapefruit juice
3 tablespoons Extra Virgin Olive Oil
Freshly ground Black Pepper
1/3 cup small or torn Sweet Basil leaves – loosely packed
Begin by washing and drying the fruit and basil.
With a sharp knife, cut through the skin and pith of the grapefruit, exposing the pulp segments. Gently slice through each membrane over a bowl, removing the grapefruit segments, forming suprêmes. When all the segments have been removed, squeeze the remaining grapefruit membranes with your hand to get all the juice out.
Drain the juice from the grapefruit, and set to the side for the dressing. In a small bowl, add 3 tablespoons of the grapefruit juice, a pinch of salt, a few grinds of freshly ground pepper, and the olive oil. Set aside.
Add the clean blackberries to the grapefruit suprêmes. Add the dressing and the fresh basil leaves, and stir very delicately, as to not break the grapefruit suprêmes.
With a cheese knife or a little knife, cut or crumble the cheddar cheese into small bite size pieces. Set them aside for the plated salad.
To plate, get a small serving plate, scoop a large spoonful or two of the grapefruit, blackberry, and basil salad onto the plate. Sprinkle about a small handful of cheddar pieces onto the salad. Finish with a grind of freshly ground black pepper, and serve. ENJOY!