Sunday, July 31, 2011

Avocado and Grapefruit Salad (Take Two)

One of my summer favs.

With all due respect to the Countess, I think my first iteration of this turned out a bit better.  Here, the dressing would be great on a green salad (which is why I'm posting it) but seemed to compete with the grapefruit flavor. -- The Waterboiler

Avocado and Grapefruit Salad
Adapted (slightly) from Ina Garten via the Food Network

1 T. Dijon Mustard
Juice from 1 freshly squeezed Lemon
3/4 teaspoon freshly ground Black Pepper
1/2 C. Olive Oil
1 Avocado
1 Red Grapefruit

Place the mustard, lemon juice and pepper in a small bowl.  Slowly whisk in the olive oil so that it emulsifies.

Peel the grapefruit and cut it into bite-size chunks, cutting against the membrane.  Toss with the vinaigrette.  Just before serving, cut the avocado in half, remove the seed, and make shallow cuts through the fruit - but not the skin - so that the fruit is bisected into cubes.  Then, turn the skin inside out over your salad - the cubes should come out and fall into your salad bowl!

This time last year:  Campari Sandwich Cookies

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