Wednesday, January 11, 2012

Citrus Fregola Salad

It must be the crazy warm weather we are having here in Chicago because I have citrus on the brain!  Lemons, limes, oranges and grapefruits: all of the those fresh, punchy citrus flavors of spring and summer! 

So when I eyed a juicy looking grapefruit at the grocery store... I knew where to get my citrus fix.  Citrus Fregola Salad!  Well actually it's called fregola sarda.  Wait... did I just hear you ask: Wendy what is fregola sarda?  Funny... I asked myself the same thing when I picked up a box at the store.
fregola sarda cous cous
Fregola Sarda Cous Cous is a toasted, course semolina-based pasta very similar to Israeli Cous Cous but much more rustic.  Chef Ed Matthews, the culinary mind behind One Block West Restaurant in Virginia, says the pasta gets its nutty flavor from toasting after the pasta bits have been dried.  
Check out those toasty bits!
Combined with the tart ruby-red grapefruit, some green onions, toasted slivered almonds and an addictively sweet and sour citrus dressing... the fregola shines!
So good!

Citrus Fregola Salad
Adapted from Giada De Laurentiis/Food Network
Serves: 4 (as a side)

  • 8 ounces of fregola sarda cous cous
  • 4 cups vegetable stock
  • 2 ruby red grapefruits, segmented with 1/4 cup juice reserved
  • one lime, zested with 1 tablespoon juice reserved
  • one lemon, zested
  • 1 tablespoon of honey
  • 1 small shallot, minced
  • 1/8 cup olive oil
  • 1/2 cup slivered almonds, toasted
  • 3 green onions, thinly sliced
Veggie Ham Crescent Wreath ReciDirections

  • Bring vegetable stock to a boil in a large saucepan then add the fregola.  Cook until pasta is al dente, about 10-12 minutes.
  • Meanwhile, trim the skin off of the grapefruits.  Over a bowl cut out the segments being sure to reserve any grapefruit juice (after all segments have been cut out squeeze out any remaining juice).  Place grapefruit segments in a small bowl and put aside.
  • In another bowl combine 1/4 cup of the reserved grapefruit juice, the lime and lemon zest, the lime juice, the minced shallot and 1 tablespoon of honey.  Using a whisk, stir all the ingredients together and slowly add the olive oil.  Season with salt and pepper.  Set dressing aside.
  • Once pasta is cooked, drain and toss together with dressing.  Let cool for about 10 minutes.
  • When the fregola is cooled toss together with grapefruit segments and green onions.  Serve topped with toasted almonds.  ENJOY!

NOTE: You can make this recipe ahead of time, except for the almonds, and leave in the refrigerator until ready to serve.


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