| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | California | May 1991 | 1 | servings |
INGREDIENTS
| 1 1/2 | Grapefruits | |
| 1 1/2 | Avocados; (preferably | |
| ; California) | ||
| 2 | ts | Red-wine vinegar |
| 1/2 | ts | Dijon-style mustard |
| 1/2 | ts | Paprika |
| 1/3 | c | Vegetable oil |
| 3 | c | Packed watercress sprigs |
| 1/3 | c | Crumbled Roquefort |
INSTRUCTIONS
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. Serves 4. Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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