Pomelo Salad

By norsegal8

Native to Southeast Asia, the pomelo is a citrus fruit that resembles an overgrown grapefruit, with a thick peel and a similar flavor, though it is usually less tart. In America, pomelos are sold during the winter months. I like to make this salad late in the season, when the fruit is a little less juicy but the flavor is more concentrated. In Vietnam and China, the pomelo is a symbol of prosperity, so the fruit is often served at New Year's celebrations. Bright and fresh, it is a fine companion to rich grilled meats.

Ingredients

• 2 1/2 tablespoons lemon juice
• 2 tablespoons fish sauce
• 1 taablespoon shallot oil or canola oil
• 1 tablespoon sugar
• 1/4 teaspoon minced Thai chile
• 1/4 teaspoon kosher salt
• 4 large pomelos
• 6 cups frisée
• 1 cup thin sliced red onion
• 1/4 cup chopped fresh rau ram or spearmint
• fried shallots for garnish

Preparation

Step 1

1. To make the dressing; in a small bowl, whisk together the lemon juice, fish sauce, shallot oil, sugar, chile, salt and 1 tablespoon water until the sugar has dissolved.

2. Working with one pomelo at a time, and using a sharp knife, cut off both ends of the fruit so it will stand upright on your cutting board. Stand the pomelo on the board and slice downward, following the curve of the fruit to cut away the thick peel and the pith, revealing the flesh. Then, holding the fruit in your nondominant hand, cut along both sides of each segment to release it from the membrane. Cut the segments into bite-sized pieces. Repeat with the remaining pomelos.

3. In a large bowl, combine the frisée, onion, rau ram and pomelo pieces. Pour the dressing over the ingredients and toss to coat evenly. Garnish with the fried shallots and serve.