Tuesday, February 06, 2007

Avocado Grapefruit Salad

Copyright 2007 by Cooking With The Single Guy

1 ripe avocado
1 grapefruit
1 Belgian endive
1 T pine nuts

Excess juice from one grapefruit (about ¼ cup)
2 T dijon mustard
1 T sugar
pinch of salt
2 T extra virgin olive oil

Section grapefruit into slices and slice the avocado. Place endive leaves onto a plate to create a bed. Arrange grapefruit and avocado in the center on top of the endive leaves.

In small bowl, whisk together grapefruit juice, mustard, sugar, salt and olive oil. When blended well, drizzle over salad. Garnish with toasted pine nuts.

Makes one to two servings.

Serve with a glass of crisp Sauvignon Blanc.

TIP: To toast the pine nuts, use a dry saute pan over high heat. Shake the pan to make sure the nuts brown evenly. This should take just a couple of minutes.

HOW ABOUT FENNEL: I used Belgian endive because that’s all I could find at my local Safeway and I didn’t have the energy to go to a specialty grocer for something more exotic. If you don’t like the slight bitterness of endives, you can replace it with shaved fennel or any other crisp vegetable that can act as a nice balance to the softness of the grapefruit and avocado meat.

1 comment:

Anonymous said...

I made this and it was fantastic. Loved, LOVED the grapefruit dressing. --David