VegTab: Amer Avocado Grapefruit salad

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American Avocado and Pink Grapefruit Salad with Walnut Vinaigrette

 

Recipe By :Deborah Madison

Serving Size : 2 Preparation Time :0:00

Categories : 2002-09-11 Salads

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup walnut pieces

1 large pink grapefruit

1 tablespoon champagne vinegar or white wine vinegar

1/2 teaspoon salt

1 shallot -- finely diced

3 tablespoons walnut oil

1 head butter lettuce

or 3 large handfuls of arugula leaves, long stems

removed

1 large or 2 small Haas avocados

 

To toast nuts: Preheat an oven to 350F. Lightly toast the walnuts until they

begin to smell good, about 7 to 10 minutes, then remove to cool.

 

To Section grapefruit: Using a sharp knife, cut a slice off the top and bottom

of the grapefruit. Stand the grapefruit upright on a cutting board and slice

away the peel, following the contours of the fruit and removing the white

membrane to expose the pulp. Holding the fruit in one hand over a bowl, cut

along both sides of each segment to free the segments, capturing them and the

juice in the bowl. Set aside.

 

To make vinaigrette: Combine tablespoon of the grapefruit juice, the vinegar,

salt, and shallot in a small bowl. Let stand for 10 minutes to macerate the

shallot, then whisk in the walnut oil.

 

To assemble: If using butter lettuce, discard the ragged outer leaves, separate

the inner leaves at the base, wash, and dry well. Gently rear them into large

pieces or leave whole. If using arugula leaves, wash and dry them. Place half

the lettuce or arugula in a bowl, add half of the dressing, and toss to coat.

Divide the greens between two plates. Halve, pit, and peel the avocado(s) then

slice crosswise onto a plate. Spoon the remaining dressing over the avocado

slices then divide them between the plates, tucking them in between the leaves.

Add the grapefruit sections and walnuts, and serve right away.

 

Source:

" Vegetarian Table: America by Deborah Madison 1996 "

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Per Serving (excluding unknown items): 525 Calories; 48g Fat (76.8% calories

from fat); 9g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

548mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1

Fruit; 9 Fat; 0 Other Carbohydrates.

 

NOTES : This salad could represent either Florida or California, since avocado

and citrus abound in both places. But using a vinaigrette made from walnut oil

and adding toasted walnuts to the plate places it firmly in the west, the

nation's walnut-growing region. Almonds are also cultivated there, and this

salad could be just as well made with an almond oil vinaigrette and toasted

slivered almonds. Years ago one would have found it dressed with a sweet poppy

seed dressing, once a California favorite.

 

 

Nutr. Assoc. : 5471 0 5458 0 0 0 0 0 2108