INGREDIENTS

INSTRUCTIONS

*(watercress, Boston lettuce, and/or other soft lettuces),
Preparation time: 30 minutes Yield: 6 servings
The grapefruit sections, vinaigrette, and greens can all be prepared
up to several days in advance. (If you prepare the greens in advance,
store them wrapped in paper towels and sealed in a plastic bag. They
will stay fresh if kept very dry.) The salad must be assembled at the
last possible minute in order for the greens to stay crisp and the
avocado to stay green.
1.Grate enough zest from one of the grapefruits to make 1/2 teaspoon.
Put both the grapefruit and the zest aside
2.Use a sharp serrated knife to prepare the other two grapefruits.
Cut off the ends and carve off all the skin, right down to the fruit
itself. Hold the peeled grapefruit over a bowl, and slice along each
membrane, releasing the sections of fruit one by one. Squeeze in all
the remaining juice from the membrane.
3.Strain the grapefruit sections over a second bowl to collect the
juice. Put the sections aside and measure the juice. You will need
1/2 cup for the vinaigrette. If there isn't enough, squeeze some more
from the extra grapefruit.
4.Combine the grapefruit juice, ginger, walnut oil, olive oil, salt,
lemon juice, vinegar, and sweetening, and mix well. Cover and chill
until serving.
5.Just before serving, arrange the salad greens on indivudual serving
plates.
6.Peel and pit the avocado, and cut it into about 12 slender slices.
Place a couple of these on each plate. Add a few grapefruit sections
(from Step 2) and drizzle on some vinaigrette. Serve immediately.
www.molliekatzen.com 2/99
Recipe by: adapted from "Still Life With Menu."
Converted by MM_Buster v2.0l.

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