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| INGREDIENTS |
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For the Dressing |
| 3 large pink grapefruits |
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Reserved grapefruit juice |
| 4 ounces arugula |
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Juice of ½ lemon |
| 2 avocados |
¼ sweet red onion, finely chopped |
| ½ pound cooked peeled shrimps |
1 garlic clove, chopped |
| 3 to 4 dill sprigs |
1 teaspoon Dijon mustard |
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Salt and pepper |
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½ cup olive oil |
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To remove sections from the grapefruits: Slice off the top and base of the fruits. Following the curve of the fruit, cut away the skin, zest and pith so only the segments and central membranes are left. Slide the knife down each side of a section to cut it free of the membranes, letting the section fall into the bowl. Continue cutting, turning the membranes back like the pages of a book, until you’ve removed all of the sections. Chill them and reserve the juice.
Wash and dry the arugula. Halve each avocado lengthwise, cutting down to the pit. Twist the halves and pull them from the pit. Tap the knife blade sharply onto the pit, twist and pull out the pit. Peel away the skin and cut the avocado flesh into lengthwise slices. Brush some of the grapefruit juice over the slices so they do not discolor.
For the dressing: Whisk the reserved grapefruit juice with the lemon juice, onion, garlic, mustard, salt and pepper until mixed. Gradually add the olive oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste, adjust the seasoning and set aside.
Shortly before serving: Toss the arugula with about a third of the dressing and taste for seasoning. Spread a bed of arugula on four plates. Arrange the avocado slices and grapefruit sections like the spokes of a wheel on top and spoon over more dressing. Chop the dill and toss with the shrimps and remaining dressing. Taste, adjust the seasoning, and spoon the shrimps into the center of the wheel. Serve the salad as soon as you can so the greens do not wilt.
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This recipe is from Good Food No Fuss. |
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