| 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
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