*from last week's box! Throughly wash lettuce and tear into bite-sized pieces. Section grapefruit and spread them around on top of the lettuce. Take the remaining grapefruit and squeeze all the juice into a bowl. Add oil, salt, pepper & julienned lemon verbena, to taste. Mix and drizzle over salad. Top with toasted pecans, walnuts, pumpkin seeds--whatever suits your taste. Throw on some blue cheese, if desired.

submitted by CSA member Jeanne Coyne Song