Grapefruit bounty turned into different sort of Salty Dog

Every Christmas we go grapefruit picking in Palm Springs. We all head out on the golf cart and hunt for the ripest trees around my parents’ house.

Well, this year was the best “pickins” we have ever had, and I have spent the last week trying to figure out a way to use our bounty!

One of my favorite drinks is a Salty Dog, but there are only so many you can drink. (Believe me I have tried.) So I decided to turn it into a salad dressing. In a jar I combined:

– the juice from 3 grapefruit (approx 2 cups)
– 1 tsp of salt
– 1/2 of a large shallot finely chopped
– 2 tsp of white wine vinegar
– 2 tsp Dijon mustard
– 3/4 cup of olive oil

It is so light and refreshing, we have tried it on a few different salads. My kids liked it on mixed greens with avocados and tomatoes and my fave was with arugula topped with parmigiano reggiano cheese. I think it would be a great marinade, too.

Now I can have Salty Dogs all the time!

Menlo Park resident Alexis Murphy shares her creative ideas online at Jac o’lyn Murphy where this first appeared; used with permission.