| 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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