Tucson Salad

This salad is inspired by the ingredients local to the Tucson region, so I like to make it whenever I’m feeling homesick. Grapefruit and lemon trees flourish in the Arizona sunshine, and pistachios are the emeralds of the dessert. Although I love all dairy, Arizona goats offer a more sustainable and healthful alternative to cow’s milk. All together this salad is a divine way to brighten your day whether you live in the Southwest or elsewhere.

While it’s fairly easy to make, this salad is a good one to master if you’re looking to expand your culinary skill set. Homemade vinaigrettes are flavorful and healthier than store bought varieties. Pickled onions are a fantastic condiment for meats, pastas, sandwiches, and salads; I almost always have some on hand because I love the way they elevate every dish. And segmented citrus is another simple trick to making your fruit both more beautiful and more delicious. All three of these techniques can be used again to enliven your everyday recipes with minimal additional time or effort.

Tucson Salad:

Ingredients:

• 3 cups spinach

• 2 TBS. chopped pistachios

• 2 TBS. crumbled goat cheese

• 1/4 cup pickled onions

• 1 ruby grapefruit

• 2-3 TBS lemon vinaigrette

Method:

1. Peel and segment the grapefruit. Use a sharpe knife to cut off the white exterior pith. Then segment the grapefruit by cutting out each grapefruit crescent between the membranes. You should end up with at least six nice segments.

2. Toss the spinach with the dressing in your preferred bowl. Top the spinach with the onions pistachios, and cheese. Arrange the grapefruit in a six pointed star on top and garnish with pepper. Enjoy.

Pickled Onions:

Ingredients:

• 1 onion, red or white, thinly sliced

• 1/2 cup water

• 1/4 cup white vinegar

• 1/4 cup cider vinegar

• 1 1/2 TBS. maple syrup

• 1 1/2 tsp. salt

Method:

1. Bring the water, salt, vinegars, and maple syrup to a boil. Stir until the salt and syrup dissolve. Remove from the heat.

2. Place the onions in a pinto sized mason jar. Pour the water mixture over the onions and mash the onions gently down to coat. Allow them too cool uncovered on the counter for 20-30 minutes. Store in the refrigerator for up to a week. Enjoy on sandwiches, salads, or in mango salsa.

Lemon Vinaigrette

Ingredients:

• 2 TBS olive oil

• 1 1/2 TBS. fresh lemon juice

• 1/2 tsp. maple syrup

• 1/2 tsp. whole grain mustard

• 1/4 tsp. salt

Method:

1. Combine all ingredients in a small bowl or measuring cup, and whisk until the salt and syrup are dissolved, the oil emulsifies, and the dressing thickens.

Pickled onions recipe from Cookie and Kate