Pink Grapefruit

Photo: Kang Kim

For some, grapefruit season means making your way through a Florida gift box, one perfunctory breakfast at a time. For Dirt Candy chef-owner Amanda Cohen, it means this dressed-up winter salad that calls for more than simple sliced segments. She candies them instead (because “Who doesn’t like candy in a salad?”), embellishing mixed greens with grapefruit “pops” and grilled cheese “croutons.”

Amanda Cohen’s Grapefruit Salad

8 pink-grapefruit segments with peel and pith removed but membrane attached
3 cups sugar
1/2 cup water

1/4 cup grapefruit juice
2 tablespoons grapefruit zest
2 tablespoons lemon juice
1 tablespoon finely minced shallot
1/2 teaspoon Dijon mustard
2 teaspoons salt
1/4 teaspoon pepper
3/4 cup extra-virgin olive oil

4 cups mixed greens
1/4 ripe avocado, cubed
3 tablespoons toasted sliced almonds

1) Push an 8-inch-long bamboo skewer vertically about halfway through each segment. In a heavy stockpot over medium heat, bring the sugar and water to 385 degrees, until the liquid turns medium-amber, and turn off heat. 2) Angle the pot, and very carefully dip each segment in the hot sugar to coat thoroughly, letting the excess drip off in the pot. 3) Stick the skewers at an angle into a foil-wrapped piece of foam (floral or heavy Styrofoam; the square foam “cake dummies” available at New York Cake & Baking Distributor [56 W. 22nd St., nr. Sixth Ave.; 212-675-2253] will work), and let the grapefruit harden. For dressing: Mix everything in a blender but the oil, then slowly stream it in. Season with salt and pepper to taste. For croutons: Make a grilled cheese sandwich to your liking (Cohen uses 5 Spoke Creamery’s Tumbleweed cheese and Sullivan St Bakery’s filone). Cut sandwich into quarters, then slice each quarter diagonally. Mix the greens with the dressing, toss in the avocado and almonds, and divide among 4 plates. Garnish each with 2 grapefruit pops and 2 croutons.

Pink Grapefruit