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There's two ways to do grapefruit, eat it for breakfast or drink it's juice right? Wrong! Chef Eric Tucker came by Tonia's Kitchen to talk about the Grapefruit Mojo salad dressing that he serves in his restaurant.
He told Tonia he starts with 3 or 4 garlic cloves that are sauteed in olive oil. Chef Eric then adds one half of a fresh poblano chili, grapefruit juice, a little miso and some lime juice, along with salt and pepper. He blends it all together and serves on a salad made of arugula, avocado and toasted pumpkin seeds. Eric is the Executive Chef at the Millennium Restaurant in Oakland, California. Find out more about his place here
