The sauce uses, at best, a half a can of basic black olives.
What to do with the rest?
This is not me, and yet it was me….and sometimes still may be me…..
Winter is full of citrus fruit, and Red Grapefruit seems to be the harbinger of Spring citrus.
The fruit that made Texas famous….not really, but not a lie, either. A Story for another day.
This is why they’re called GRAPE- fruit
Add some mint – a breath of fresh air.
GRAPEFRUIT, OLIVE AND MINT SALAD
1 large red grapefruit, peeled and sectioned
1 cup pitted black olives
1 cup fresh mint leaves
2 Tablespoons olive oil
1 tsp lemon juice (if the grapefruit is very juicy, I sometimes skip this)
Salt to taste (it SOOOOOO depends on the olives)1. Mix it all together.
2. Adjust salt.
3. Eat.
It says 4 servings…but it’s more like 2. Four servings if you put it over salad greens.Marion Cunningham. The Supper Book. p. 196.
The Supper Book
