Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 33

Without doubt the easiest and quickest recipe in the book. Ideal for reluctant hosts or hectic hostesses. Ordinary grapefruits are too acidic as a starter, so the pinker the better.

Serves 8

255g/9oz of parsley, trimmed and chopped

Salt and freshly ground black pepper

2 plump cloves of garlic, peeled and crushed

1 teaspoon of balsamic vinegar

6 tablespoons of olive oil

10cm/4 inch of root ginger, peeled

6 large pink/red grapefruit, peeled

40g/1½ oz of lamb’s lettuce (mâche)

Make the dressing in a large bowl by beating together three quarters of the chopped parsley with seasoning, garlic, vinegar and oil. Grate in all of the ginger. Segment the grapefruit, removing all the pith, skin and pips (seeds) and marinate in the dressing until needed (up to 24 hours). Keep covered in the refrigerator.

Serve on plates with lamb’s lettuce (mâche) and crispy warm (GF) bread.