One of the two salads that we made for dinner in honor of Ryan’s birthday, this also came from the Sonoma Summer menu from Bon Appetit, July 2008 issue. I was the only person who preferred the other salad (the fennel and arugula salad). Everyone else thought the grapefruit (I picked up Star Ruby grapefruits) was wonderfully sweet, with the dressing and the avocados masking that grapefruit bitterness. It was a real hit.
Another nice and easy dish, the only real work involved is cutting up the grapefruit.
Note on the ingredients: we couldn’t find verjus, very acidic juice made by pressing unripe grapes, though I’ve seen it before in Whole Foods markets and sometimes in Mediterranean markets… The dressing was fine with grape juice and vinegar. Also, we thought we had walnut oil, but didn’t and used peanut oil as a last minute substitute. That was ok, but probably gave the dressing a heavier character…
Serves 8.
INGREDIENTS
- 2 tablespoons verjus or 3½ teaspoons white grape juice and 2½ teaspoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced shallot
- ¼ cup walnut oil
- ¼ cup olive oil
- Fine sea salt
- 8 large butter lettuce leaves
- 3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water
- 3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes
DIRECTIONS
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
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