Grapefruit and Avocado Salad

Preparation

1. Step 1

   Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 medium ruby grapefruit.

   Step 2

   Cut the sections free, slicing carefully along the partitioning membranes. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl. Stir in: 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.

   Step 3

   Whisk in: 2 tablespoons extra-virgin olive oil.

   Step 4

   Taste and adjust the acid and salt.

   Step 5

   Cut in half and remove the pit from: 2 medium Hass avocados.

   Step 6

   Peel the halves and cut into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate and spoon the vinaigrette over.

2. Variations

   Step 7

   Garnish with watercress or chervil.

   Step 8

   Double the amount of vinaigrette and dress 4 small handfuls of arugula separately with half of the vinaigrette. Arrange the avocado and grapefruit on top, and spoon the remaining vinaigrette over the fruit.

   Step 9

   For the avocados, substitute 2 large or 4 small artichokes. Trim off all the leaves, remove the chokes, and cook the hearts until tender in salted boiling water. Slice and marinate in a couple spoonfuls of the vinaigrette.

   Step 10

   Slice thin 1 small sweet spring onion. Marinate in a spoonful of vinaigrette. Scatter over the arranged salad before spooning on the dressing.