Leaves from 1 pound bibb or butterhead lettuce (may substitute other tender lettuce)
½ cup packed flat-leaf parsley leaves
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2 tablespoons minced shallot
2 tablespoons fresh grapefruit juice
½ teaspoon fine or flaked sea salt, or more as needed
3½ tablespoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
4 ounces aged sheep's- or goat's-milk cheese, such as manchego or garrotxa (optional)
Rinse the lettuce and parsley in a large bowl of cold water. Drain, dry and place in a mixing bowl.
Combine the shallot, grapefruit juice and salt in a small bowl; let stand for 10-15 minutes. Whisk in the oil; season with pepper to taste.
Pour the dressing over the lettuce and parsley. Use your hands to gently toss the salad, making sure the greens are evenly coated. Taste a leaf for salt and pepper, and adjust the seasoning as needed.
Divide among individual plates. Break the cheese into chunks or use a vegetable peeler to shave light shards of cheese over each portion.
Nutrition values per serving: 90 calories, 8 g fat (1 g saturated), 3 g carbohydrates, 1 g fiber, 0 sugar, 1 g protein, 0 cholesterol, 180 mg sodium.
Emily Horton for The Washington Post