Food & Cooking Recipes Salad Recipes Mixed Lettuces with Grapefruit, Goat Cheese, and Black Pepper 3.7 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis Servings: 4 Grapefruit,goat cheese, and bittergreens make for a trio ofpleasantly contrasting flavors and textures. Ingredients 1 pink grapefruit 2 teaspoons white-wine vinegar Pinch of coarse salt (optional) 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 head Belgian endive 6 ounces mixed baby lettuces, such as frisee, mizuna, arugula, and tatsoi 3 ounces fresh goat cheese, room temperature Freshly ground pepper Directions Before peeling grapefruit, zest about one-quarter of the rind with a grater or zester (you should have about 1 teaspoon finely grated zest). Set aside. Peel grapefruit: Using a sharp knife, slice off both ends. Carefully slice downward, following the shape of the fruit to remove remaining rind and all pith. Slice grapefruit in half lengthwise, and place cut side down on a cutting board. Slice each half into six semicircles; set aside. Place reserved grated zest in a small bowl, and add vinegar and salt, if using. Whisk in oil, and set aside. Slice endive in half lengthwise, and remove core with a small knife. Slice each half lengthwise into 1/4-inch-wide strips. Place in a medium bowl, and add the salad greens; drizzle with dressing, and crumble in half of the goat cheese. Toss thoroughly to coat leaves evenly. Divide among four salad plates, and arrange three grapefruit slices on top of each serving. Slice remaining goat cheese into four rounds, and place one on top of each salad. Season with pepper, and serve immediately. Rate it Print