Avocado & Grapefruit Salad Recipe
2 tablespoons verjus
2 tablespoons fresh lemon juice (or yuzu juice)
2 tablespoons minced shallots
1/4 cup walnut oil
1/4 cup Your favorite Extra Virgin olive oil
sea salt to taste, and freshly ground Tellicherry pepper
8 large butter lettuce leaves
3 ripe Hass avocados - halved, pitted, peeled, thinly sliced, and rinsed under cold water
3 large pink grapefruits - peel and pith cut away, segments cut from between the membranes
Avocado & Grapefruit Salad Recipe
From Bon Appetit - July, 2009
My mom made a version of this recipe for several weeks, when our friend, Peter, sent us some Reed Avocados picked fresh from his farm in California.
In the fall and winter, Mexican avocados are in season, and make a great substitute.
You can substitute Yuzu Juice for the lemon juice, which gives it a little different twist. I have also used minced garlic scapes instead of shallots, when they are in season.
Directions:
1. Whisk the first 3 ingredients in a small bowl to blend.
2. Gradually whisk in both oils. (If using walnut oil from the refrigerator, make sure to let the oil or dressing come to room temperature before using it.)
3. Season dressing to taste with sea salt and freshly ground pepper.
4. Arrange lettuce on a plate.
5. Top with avocado and grapefruit slices, then spoon the dressing over.
serves 8
