Grapefruit Salad with Emmenthal-Apple Croutons

Grapefruit Salad - Salad and Toast

This is a light refreshing salad, accompanied by a savory-sweet, even tangy cheese toast. The red onion gives its usual bite, which complemented quite nicely the refreshing bittersweetness of the juicy grapefruit. And I always enjoy the savory crunch of the pepita tossed on top. The toast adds to this light salad a bit more substance, so that as a lunch it could last you through the afternoon. I used Emmenthal cheese, initially because it was what we had leftover from the fondue, but I’ll tell you that it was a true complement to the grapefruit. Remembering how the apple was the favorite of all the dunkers in our fondue mixture, I decided to place a sliver of a slice of an apple on the whole wheat bread before layering on the slices of cheese and baking it until it bubbled over to a crisp. Cut into little triangles made a lovely appearance, and the toast gave was just enough robustness to make this salad a meal.

Grapefruit Salad - Solo SaladGrapefruit Salad - Toast in Oven

Grapefruit Salad (for one person):
Dark greens of your choosing
3 slices grapefruit, all membrane removed
1-2 tablespoons slivered red onion
1-2 tablespoons toasted pepita (walnuts would be nice too)
A pinch of salt
A few grinds of pepper
Dash of red wine vinegar
Drizzle of olive oil

Toast:
1 slice of sturdy whole wheat bread (or whatever you prefer)
4 thin slivers of an apple, just to cover the toast in 1 layer
1 oz Emmenthal cheese, in thin slices

Directions: Lay the apple across the bread, then the cheese. I like to let the cheese hang over the edge to ensure a bit will crisp up around the toast. Place in a toaster oven (or standard oven at highest setting) at about 450ºF for 5-10 minutes, or until toast is to your liking (I like mine extremely well toasted). Cut into cruton-sized triangles, and serve with salad.

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