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1/3 cup walnut pieces
Toast walnuts in 350°F oven for 7 to 10 minutes.
Slice off top and bottom of grapefruit, set the grapefruit on a board, and slice away the peel vertically. Trim all the white membrane or pith. Holding the fruit over a bowl to catch the juice, cut along both sides of each segment to separate it from the membrane.
Mix 1 tablespoon of reserved grapefruit juice, vinegar, salt, and scallions in a small bowl. Let stand for 10 minutes, then whisk in walnut oil to create emulsion.
Trim and wash lettuce leaves and, if necessary, tear into large pieces. Place lettuce into salad bowl, add half of dressing and toss. Divide between two plates.
Halve, pit, and peel the avocado. Slice the flesh crosswise. Spoon remaining dressing over slices.
Tuck avocado slices among dressed lettuce leaves. Add grapefruit supremes and walnuts. Serve immediately.
Poster's Notes:
I love the combination of citrus and avocado. I am not so fond of walnuts and have used slivered almonds in this salad instead. The original recipe called for 1 chopped shallot but I prefer the green of scallions and I like the sharper flavor too; so I subbed them in.
Posted by Shayna Kravetz
Nutritional Info Per Serving: N/A
1 large pink grapefruit
1 tablespoon white wine vinegar
1/2 teaspoon salt
2 scallions, finely diced
3 tablespoons walnut oil
1 head butter lettuce or 3 large handfuls arugula (rocket, roquette) leaves, stems removed
1 large Haas avocado or 2 small ones
Well, I missed the JF Toronto get-together. (I turned up at the restaurant on the wrong night...don't ask!) So you all get to see the recipe that I would have shared with my fellow Toronto foodies. Enjoy.