GRAPEFRUIT-PEA-PISTACHIO SALAD WITH CILANTRO-MINT VINAIGRETTE
serves 2 generously
1 bunch cilantro (1/2 packed cup)
1/2 loose cup mint leaves
3 TBSP extra virgin olive oil
1 TBSP white vinegar
salt, to taste
1 grapefruit
1/2 cup shelled peas (frozen or fresh)
2 1/2 ounces spring mix greens (1 very large handful)
1/4 cup shelled pistachios (from 1/2 cup unshelled)
In a small food processor, combine the cilantro, mint, oil, vinegar, and salt. Process until the herbs are well shredded.
With a paring knife, remove the grapefruit rind and pith. Over a serving bowl, cut the grapefruit into segments, letting all the juice fall into the bowl with the segments.
In a small sauce pan, bring 2 cups of water to boil. While the water heats, prepare an ice bath. Once the water has boiled, add the peas, and bring back to a boil. Cook for 30-45 seconds, until brilliant green, and transfer peas to the ice bath.
To the grapefruit in the serving bowl, add the greens and herb vinaigrette and toss thoroughly. Drain the peas, pat dry, and add them with the pistachios to the serving bowl. Toss to incorporate, and serve immediately.