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GRAPEFRUIT SALAD

Serves: 4

3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 large grapefruit (about 1 1/4 pounds) peeled, membrane removed, sectioned
2 tablespoons coarsely chopped peanuts
1 tablespoon finely chopped shallots
1 cup mint leaves, coarsely chopped
1 jalapeño pepper, finely chopped
bibb lettuce leaves, washed and dried

In a small bowl, mix together the fish sauce, lime juice and sugar. Whisk to dissolve sugar. Set aside.
Peel and cut grapefruit into sections. Store in a bowl. When ready to serve, four off juice that has accumulated at the bottom of the bowl; reserve for another use.
Add peanuts, shallot, mint and pepper to the grapefruit and toss to combine.
Drizzle the dressing over the top; toss to combine. Taste and if necessary, adjust the balance of salt, sweet and sour. Transfer to a plate lined with lettuce leaves. Serve immediately.


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