Springtime Salad

For the last few weeks, we’ve been enjoying arugula and romaine from Butter Valley Harvest, a local hydroponic grower. These lettuces make a lovely salad. Here’s my recipe for the salad we enjoyed at dinner tonight:

Rinse 5 ounces each of romaine and arugula in a large colander. Set the colander on a paper towel-lined plate to drain while you prepare the rest of the salad. In a very large salad bowl, combine 1 clove of garlic, minced; 3 tablespoons of orange juice; 3 tablespoons of balsamic vinegar; 2 tablespoons of sesame oil; and 1 tablespoon of olive oil. Whisk these ingredients together until well blended.

Just a few minutes before you are ready to eat, place the lettuce in the salad bowl on top of the dressing. Cut two grapefruits in half, remove the fruit with a very sharp knife, and place the fruit in the salad bowl on top of the lettuce. Toss the whole salad together with a large spoon and a large fork, and you are ready to go!