Avocado Grapefruit And Watercress Salad With Roquefort And Paprika Dressing Food

GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD

Steps:

• Dressing:
• First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
• Salad:
• Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
• For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
• If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
• Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.

ALICE WATERS'S GRAPEFRUIT AND AVOCADO SALAD

Steps:

• With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.
• Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.
• Peel the avocado halves and cut them into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, and spoon the vinaigrette over. Garnish with chervil, and serve.

AVOCADO, GRAPEFRUIT, AND WATERCRESS SALAD WITH ROQUEFORT AND PAPRIKA DRESSING

Steps:

• With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.

AVOCADO GRAPEFRUIT SALAD

Steps:

• In a bowl, combine the sugar, vinegar, onion, mustard and salt; stir until sugar is dissolved. Gradually whisk in oil. Stir in poppy seeds. Cover and refrigerate until serving. , Just before serving, stir salad dressing. Arrange grapefruit and avocados on lettuce-lined plates; drizzle with desired amount of dressing. Refrigerate leftovers.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• In a small bowl, combine shallot, vinegar, juices, and a pinch of salt. Let sit for 15 minutes. Whisk in oil and zests.
• Arrange grapefruit and avocado on a serving platter. Drizzle with dressing, and sprinkle with chervil.

AVOCADO GRAPEFRUIT SALAD

Steps:

• Mix everything together.
• I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.

SALMON WITH AVOCADO & GRAPEFRUIT

Steps:

• Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp.Whisk in the extra virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments.
• Cut each avocado in half lengthways, remove the stones and peel. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so. Cut off and discard the stems of the watercress,wash the leaves well and shake dry.
• Lightly oil the salmon, and cook in a non-stick frying pan on a highish heat, skinned-side down first, then turn and cook lightly on the other side, until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side).
• Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top.Whisk the dressing, then drizzle it around the salmon and over the watercress.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place lettuce on two salad plates. Section the grapefruit over a bowl to reserve juice. Arrange grapefruit sections and avocado slices on lettuce. , In a small bowl, whisk the oil, vinegar, honey, salt and 1-1/2 teaspoons reserved grapefruit juice. Drizzle over salads; serve immediately.

AVOCADO GRAPEFRUIT SALAD WITH SOUR CREAM-HONEY DRESSING

Steps:

• Slice ends off grapefruits and stand upright on a counter. Cut away skin and membrane, exposing fruit. Working over a bowl to catch the juice, separate sections by slicing with a serrated knife between membranes. Remove and discard the seeds. Slice avocado halves lengthwise in 1/2-inch slices. Arrange alternating grapefruit sections and avocados slices on 6 salad plates.
• Whisk together sour cream, lime juice, honey, salt, and pepper in a small bowl. Just before serving, spoon about 2 tablespoons dressing in a stripe over each salad. Garnish with mint leaves and serve

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

AVOCADO, GRAPEFRUIT, AND POMEGRANATE SALAD

Steps:

• Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.
• Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve.
• To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.

AVOCADO - GRAPEFRUIT SALAD WITH LIME VINAIGRETTE

Steps:

• Salad: Distribute the lettuce, avocado and grapefruit amoungst 6 salad plates.
• Dressing: Combine the lime juice, honey, red pepper flakes, dry mustard, sugar and vegetable oil.
• To serve: sprinkle a little of the dressing over the salad and serve.

AVOCADO SALAD

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').