by MrsWheelbarrow
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my 68 recipes »
MrsWheelbarrow's Notes:
Expand4 cups fresh or frozen blueberries Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 cup wildflower or clover honey Ask a question about this ingredient
1 2" piece of lemon peel Ask a question about this ingredient
In a large heavy pot, add the blueberries and crush them with a potato masher.
Ask a question about this stepAdd water, honey and lemon peel and bring the mixture up to a boil. Turn the heat down to a simmer, then simmer and stir continuously for 5 minutes.
Ask a question about this stepStrain the mixture through a cheesecloth lined sieve, pushing on the solids. You should have about 24 oz. of light syrup. Refrigerate - it will keep a week or two.
Ask a question about this step1 cup sliced almonds Ask a question about this ingredient
2 Ruby Red Grapefruit, supremed Ask a question about this ingredient
2 avocado, sliced Ask a question about this ingredient
1 pint blueberries Ask a question about this ingredient
1 head boston lettuce Ask a question about this ingredient
1/2 cup blueberry honey syrup Ask a question about this ingredient
In a large dry skillet, toast the almonds until fragrant. Set aside.
Ask a question about this stepAdd grapefruit supremes, avocado, blueberries and jalapenos to a small bowl. Toss gently.
Ask a question about this stepSeparate the leaves of the lettuce and reassemble them on two chilled salad plates.
Ask a question about this stepDivide the salad between the two plates and then dress with the blueberry syrup
Ask a question about this stepSprinkle the toasted almonds over the top of each salad, then a big pinch of salt, and serve with warm tortillas and soft salty butter or a fresh cheese, like quark.
Ask a question about this stepYum. Wow, it's so nice to have you back submitting recipes now that charceutapalooza is over.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Hi DrB! Thank you. It is a nice little salad, and so full of memories for me.