Charlotte au Chocolat

I’ve been a little sick lately, which left me with very little energy and appetite. Yesterday morning, feeling a little better, and craving something clean and healthy, I looked at my Pinterest boards for inspiration. This stunning picture of bright pink grapefruit segments set in a shallow pool of creamy buttermilk dressing was all I needed to head back into the kitchen. This breakfast salad comes together so easily: you segment a grapefruit,* shake together the ingredients for the dressing, and you’re ready to go. But the flavors make this extra special- the buttermilk dressing, tangy and slightly tart from the addition of limes, is mellowed out by maple syrup; it plays nicely with the grapefruit’s acidity, creating a dialogue rather than drowning it out. The grapefruit segments are doused with the milky dressing, and then topped with festive ribbons of mint and a sprinkling of fennel pollen, which makes a fun and surprising addition, tying the dish together with intensely floral notes.

This morning, I realized I haven’t left my house in a week- not even to the bodega or to my garden. Apparently, I’m pretty much a recluse. At least all of my computer-gazing allows me to leave you with a few links:

-a gorgeous post on “being satisfied” (via the Saveur Food Blog Awards)

-Kate Christensen’s blog slays me (via Orangette)

-how beautiful are these chocolate covered Matzoh with candied kumquats and toasted coconut?!

-and 100 Matzoh recipes (yes, I realize it’s like the end of Passover already). 

Pink Grapefruit with Buttermilk, Maple and Mint

Inspired by this post by Andrea Gentl

serves 2.

2 pink grapefruits

For the Buttermilk- Maple Dressing:

2 tablespoons oil

1 tablespoon maple syrup

1.5 limes, juiced

6 tablespoons buttermilk

To Garnish:

fennel pollen (about 1/2 teaspoon) (you can use a few crushed fennel seeds in a pinch)

mint (just a few leaves)

Segment your grapefruit,* and slice each piece in half. Combine all of the ingredients for the buttermilk dressing in a jar, and shake well.

When you are ready to eat, place the grapefruit segments on two plates, and spoon some dressing over each (you’ll have a little left over). Garnish with mint, and sprinkle with fennel pollen. Enjoy!

*Here’s a short how-to video on segmenting grapefruit.