Five Minute Salad
Reprinted with permission from Savage Salads (Gibbs Smith, 2017).
Yield: 2-4 servings
7 ounces sprouting broccoli
7 ounces Feta
7 ounces watercress
1/4 cup slivered almonds
1 tablespoon white wine vinegar
10 mint leaves
salt to taste
2 tablespoons extra virgin olive oil
Blanch broccoli in boiling salted water for 3 minutes. Drain and cool under cold running water. Break Feta into small pieces. Peel grapefruit and use a small knife to cut segments from inside white membrane, cutting from the outside to the center. Combine with watercress and slivered almonds. For a dressing, whisk together vinegar, mint leaves, a pinch of salt and oil, and use to dress salad.