Vidalia Onion And Grapefruit Salad

I'd like to share a recipe that I conjured up last week: Vidalia onion and grapefruit salad. Drain a jar of (refrigerated) grapefruit sections reserving the juice. Thinly slice a large Vidalia onion-set it to marinate in the grapefruit juice for at least an hour in the fridge.

When ready to serve- finely shred a head or two of romaine- arrange on a large plate. Then put the grapefruit sections on top of the lettuce. Drain the onions and strew them on top of the grapefruit. A handful of pine nuts goes on top of this then dress with an anchovy vinaigrette. (I usually use 18-14 tsp of anchovy paste for four servings.

Remember, If you get enough anchovy in it to tell it got anchovy in it , you've got too much!). We really enjoyed this salad. My wife thought it was a Keeper-hope you do too.