This week's Off The Counter is inspired by a salad I enjoyed this summer while in Paris at the [most likely] coolest restaurant I've ever eaten at. I'll tell you more about it in my next Out And About later this week. With fresh peas, marinated red onions and grapefruits as ingredients, this salad took my palate by surprise. The density of the peas ground the grapefruit making it more satisfying than one would imagine. Take a look at how it comes together, ingredients and instructions below:
Fresh or frozen peas, red onion, grapefruit, olive oil, rice vinegar, salt, pepper and a dash of sugar
Marinate chopped red onions in olive oil and salt for a least an hour. If using frozen peas steam and blanch them. Combine peeled and chopped grapefruit with the cooled down peas and onions. Drizzle with olive oil and rice vinegar and add a pinch of sugar to cut the bitterness of the fruit.
Keep posted for the next Out And About to find out where I first sampled this salad.