| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dijon mustard |
| 7 |
tb |
Olive oil |
| 1 |
|
Jalapeno chili; seeded, minced |
| 2 |
ts |
Chopped fresh rosemary or 1 teaspoon; crumbled |
|
|
; dried |
| 4 |
|
Navel oranges |
| 2 |
|
Pink grapefruit |
| 1 |
|
Head red leaf lettuce or Boston lettuce |
| 3 |
|
Avocados; peeled, pitted, |
|
|
; sliced |
| 1/4 |
c |
Pine nuts; toasted |
|
|
Pomegranate seeds; (optional) |
| 1 |
sm |
Red onion; thinly sliced, |
|
|
; rings separated |
INSTRUCTIONS
Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Mix
in chili and rosemary. Season with salt and pepper. (Can be made 1 day
ahead. Cover and let stand at room temperature.)
Cut all peel and white pith from oranges and grapefruit. Slice oranges into
rounds. Cut grapefruit in half lengthwise, then slice crosswise into half
rounds.
Line platter with lettuce. Arrange orange slices in center of platter,
overlapping slices. Arrange grapefruit slices around oranges, overlapping
slices. (Can be made 4 hours ahead. Cover and chill.) Arrange avocado
slices around grapefruit, overlapping slices. Top with nuts and pomegranate
seeds, if desired. Arrange onions over all. Drizzle dressing over.
Serves 6.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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