You know that recipe that you want to try and never get around to making? The one you’re sure will be delicious and, once you’ve tried it, you’ll want to eat again and again?
For me, this is that recipe.
I was thinking that more citrus in my life would be a good thing, so I got a bunch of lemons and limes and grapefruits and tangerines (how lovely that these are all available in the winter), then set to making something with my haul. This is the first of a series.
Get a grapefruit.
Supreme it. That is: Cut off all the peel, then all the pith too.
Cut a segment out of the grapefruit leaving the membrane behind.
Continue until all the segments have been freed. This is a great method to know about when it’s sangria time. And it’s always sangria time.
This is what is left of the grapefruit. Squeeze all the juice possible out for the viniagrette.
Get some avocados.
Peel them and remove the pits too. Then slice them.
Get the required amount of grapefruit juice, white wine vinegar, salt, pepper and olive oil into a bowl.
Mix them together to make a viniagrette.
Arrange the grapefruit segments and avocado slices into a pleasing arrangement, then spoon the dressing over them.
Grapefruit and avocado salad.
Cool, refreshing and delicious.
The recipe is from The Art of Simple Food by Alice Waters. You can find it here (thank you Google Books):
Grapefruit and Avocado Salad
Peel with a sharp knife down to the flesh, removing all the rind and membrane:
2 medium ruby grapefruit
Cut the sections free, slicing carefully along the partitioning membranes. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl. Stir in
1 teaspoon white wine vinegar
fresh-ground black pepper
2 tablespoons extra-virgin olive oil
Taste and adjust the acid and salt.
Cut in half and remove the pit from:
2 medium Hass avocados
Peel the halves and cut into 1/4″ slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate and spoon the vinaigrette over.