Week 25: Truth, Dare and Grapefruit Salad
What would you do if I dared you to…
Skinny dip?
Eat something disgusting?
Streak through your neighborhood?
Kiss or hug a stranger?
Jump in freezing cold water?
Sing a song on a city sidewalk?
Wear something ridiculous to work, church, or a social function?
I know exactly what I’d do… because I’ve done all of the above and apparently the tendency to accept dares is genetic.
In fact, my brother-in-law noted that if he wants to get his wife or one of her sisters to do something, he just has to imply that they can’t do it, or that there is a challenge (dare) involved.
What does this have to do with grapefruit salad?
Well, I cannot eat a grapefruit without thinking of my two older sisters and a nutty story.
When I was about seven or eight years old I witnessed my sister Kyle smash and squeeze a grapefruit on my other sister Kristin’s face and it stuck. Weird, right?
Neither of them recalls the specific details, but I asked Kyle before writing the post, and this is what she remembers,
“I actually pushed the grapefruit into her face and twisted it. Not a lot but enough. She dared me for some reason. I think I threatened to do it if she wouldn’t do something and she said, “you wouldn’t do it”…
I guess we can log that into the pages of a ridiculous family history.
I attribute my Mistress-Of-The-Dare title to my heightened curiosity, which I acquired from my mom. I can’t speak for my sisters, but it’s intriguing that all of us, my mom’s daughters and my step sisters (there are 7 daughters) have that same trait.
So if you run into a McKendall woman… I’d think twice before you challenge her to play truth or dare 🙂
Original Recipe
The Process
I did not adapt this recipe at all except for the fact that I couldn’t find chicory anywhere.
So in the interest of time, as I rush out the door to see the grandson, I’m going to provide the original recipe, photos, and a little info.
As I said, I contacted every produce stand and natural food store in our area and none of them had chicory.
The differing opinions and advice left me baffled. The produce manager at Sunflower Foods in Woodstock recommended the endive or escarole. The young woman at the farm stand recommend dandelion greens and told me that dandelion greens are the same as chicory… Are they really the same? And if so why do they have different names.
I went with endive because, I just like the taste better, but I purchased dandelion greens, endive and escarole. It might be fun to play around to see what one you prefer.
With this strange combination of ingredients, I had a feeling that inclusion of Gaeta olives was important in the flavor profile. I didn’t want to assume that a Kalamata or green olive would suffice. Once again, thanks go to Cheese Louise in Kingston for letting me sample the olives.
It turns out that that the Gaeta olives are definitely saltier then Kalamata with a bit of a tang.
The Result
The combination of these ingredients really seemed bizarre, but the salad was a tasty Mediterranean treat that would be good served with a white fish or chicken. Next time I might add some feta cheese, or possibly white beans.
Note:
The recipe calls for blanching the red onion rings which I’ve never done before. It makes a huge difference and removing the overpowering onion flavor of the salad, so make sure you do that.
In the pictures, you’ll also see “salad boats” which I thought would be nice if you are entertaining more than a couple of people.
Enjoy!
Week 25 Recipe Pick
I have to admit I have suggested some dares in my day 😉
you most certainly have…who can resist the “I dare you look”?
I wonder if the chicory that grows on most roadsides and fields is the same as what the recipe calls for? Also curious if arugula has the ‘bite’ factor as well. Anyway… great story. Yes, you were the most daring friend I can think of in jr/sr high school! I was and still am incredibly cautious, likely to a fault! 😉
LOL…no fault that I cab see! I think arugula would be too peppery but because it is just on a bed of greens, you should try it!