Grapefruit Ginger Salad

“Chopped ginger lends zip and zest to this palate-teaser. Try it with baked ham, roast veal, or fried chicken.”

Knox On-Camera Recipes, 1963

Grapefruit Ginger Salad
From Knox On-Camera Recipes, 1963

Simple Gel
6 Servings
68 Calories per serving

Ingredients
1 envelope Knox Unflavored Gelatine
1 (1 lb.) can unsweetened grapefruit sections
2 tablespoons lemon juice
2 tablespoons sugar
1/8 teaspoon salt
¼ cup diced celery
¼ cup diced apples
1 teaspoon chopped crystalline ginger

Method
1. Mix gelatine, sugar and salt thoroughly in a small saucepan.
2. Drain syrup from grapefruit sections. Add water to make 1 ¼ cups. Set sections aside.
3. Add ½ cup of the liquid to gelatine mixture. Place over low heat, stirring constantly until gelatine is dissolved.
4. Remove from heat and stir in remaining ¾ cup of liquid and lemon juice.
5. Chill mixture to unbeaten egg white consistency.
6. Fold in celery, apples, ginger, and grapefruit sections.
7. Turn into a 3-cup mold or individual molds and chill until firm.
8. Remove from refrigerator and unmold on serving platter.
9. Garnish with salad greens and avocado slices. Serve with mayonnaise or salad dressing.

Notes: Crystalline ginger is another term for candied or crystalized ginger. In this recipe, I found that the amount can be increased to taste.

Comments: Five stars for the balanced flavor of this dish! It’s spicy, sweet, sour, and bright thanks to the addition of the lemon and the ginger. At its current amount, the flavor of the ginger does not have a strong presence in every bite, but a stronger flavor could easily be achieved through an additional 1/2 to 1 tsp ginger. This restrained addition will not cause the other subtle flavor notes to disappear.

And, despite the cries of protest I will hear, I am going to boldly recommend the addition of mayonnaise to the serving table. It’s adds a touch of vinegar and creaminess to the salad that enhances the blended flavors.

While the recipe suggests serving this salad with ham, veal, or fried chicken, my family decided to enjoy it alongside a New England Saturday Night Supper – franks, baked beans, and homemade brown bread. It was a nice substitution for the traditional applesauce.

As for presentation, the natural color of this dish is a far cry from some of the artificially enhanced hues of Jell-O salads. Due to its subdued appearance, its arrival at the table may also seem less dramatic.

Brief History: The layout of Knox On-Camera Recipes is highly visual, complete with black and white photos alongside many of the recipe instructions.

According to my recipe sources, the use of ginger never became common. Of the nearly one thousand of that I have collected, only five recipes feature ginger in the title. A Ginger Mint salad from the 1940s is the earliest recipe that I have – and it’s the next recipe on my list to make! Stay tuned.