| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Cklive16 | 2 | servings | |
INGREDIENTS
| 1 | Ripe avocado | |
| 1 | md | Pink grapefruit |
| 1 | tb | Freshly-squeezed grapefruit juice |
| 1 | tb | Champagne vinegar |
| 1/4 | c | Olive oil |
| 1/2 | ts | Coarsely-ground pink peppercorns |
| Salt; to taste |
INSTRUCTIONS
Peel and pit the avocado. Slice lengthwise. Remove the peel and pith from the grapefruit, and cut it into segments. Arrange in an alternating band on two salad plates. In a small bowl, whisk together the grapefruit juice and the champagne vinegar. In a slow stream, whisk in the olive oil and season with the pink peppercorns and salt. Drizzle the vinaigrette over the avocado and grapefruit slices. Serve immediately. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8929) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 03-29-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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