Still Life: Avocado And Grapefruit On Greens W/Grapefruit Vinaigrette

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* Exported from MasterCook *

 

Avocado And Grapefruit On Greens W/Grapefruit Vinaigrette

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 28

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 grapefruits -- preferably red

but white is also fine

1 teaspoon grated fresh ginger

OR minced sushi ginger

(preserved in vinegar)

2 tablespoons walnut oil

3 tablespoons extra virgin olive oil -- up to 4

3/4 teaspoon salt -- up to 1

1 tablespoon fresh lemon juice

3 tablespoons red wine vinegar

1 tablespoon sweetening

(real maple syrup or sugar)

mixed greens

(watercress or Boston lettuce

and/or other soft lettuces)

well cleaned and well dried

enough for 6 servings

1 ripe avocado

 

Preparation time: 30 minutes. Yield: 6 servings.

 

The grapefruit sections, vinaigrette, and greens can all be prepared up to

several days in advance. (If you prepare the greens in advance, store them

wrapped in paper towels and sealed in a plastic bag. They will stay fresh

if kept very dry.) The salad must be assembled at the last possible minute

in order for the greens to stay crisp and the avocado to stay green.

 

The vinaigrette calls for a combination of walnut and olive oils. If you

can't find walnut oil, just use all olive.

 

1. Grate enough rind from one of the grapefruits to make 1/2

teaspoon. Put both the grapefruit and the rind aside. Use a sharp

serrated knife to prepare the other 2 grapefruits. Cut off the ends and

carve off all the skin, right down to the fruit itself. Hold the peeled

grapefruit over a bowl, and slice along each membrane, releasing the

sections of fruit one by one. Squeeze in all the remaining juice from the

membrane.

 

2. Strain the grapefruit sections over a second bowl to collect the

juice. Put the sections aside, and measure the juice. You will need 1/2

cup for the vinaigrette. If there isn't enough, squeeze some more from the

extra grapefruit.

 

3. Combine the grapefruit juice, ginger, walnut oil, olive oil, salt,

lemon juice, vinegar, and sweetening, and mix well. Cover and chill until

serving.

 

4. Just before serving the salad, arrange the mixed greens on individual

serving plates.

 

5. Peel the avocado and cut it into about 12 slender slices. Place a

couple of these on each plate. Add a few grapefruit sections (from Step 1)

and drizzle on some vinaigrette. Use a moderate amount, and pass a small

pitcher for people to add extra, to taste.

 

 

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