Recipe by COOKGIRl
Colorful and zesty! I switched yellow grapefruit for pink. Pomelos are a good substitute, too! Prepare the salad dressing at least an hour in advance to allow the ingredients to marinate. From Bon Appetit November 1997.
Top Review by Chef Kate
This is a fabulously delicious salad! I used one red and one yellow grapefruit and interspersed slices of fruit with slices of avocado. I couldn't resist a little sprinkling of black and white sesame seeds. This salad is a treat visually and taste-wise. Thanks, CG!!!!!!
- 1⁄3 cup fresh orange juice
- 1⁄4 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 1⁄2 tablespoons minced shallots
- 1 teaspoon freshly grated lemon peel
- 1 teaspoon freshly grated orange rind
- 1 teaspoon freshly ginger, minced
- 1 teaspoon prepared yellow mustard
- 1 teaspoon dark sesame oil
- salt & freshly ground black pepper
- 2 large yellow grapefruits, peeled, pith removed (pink grapefruit or pomelo can be substituted)
- 1⁄2 lb fennel bulb, cut very thinly into slices
- 2 large avocados, each cut in half, pitted, peeled, cut into thin slices
- 1 cup arugula
- 1 cup romaine lettuce
Directions See How It's Made
- Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
- Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
- After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
- On individual salad plates, divide the greens.
- Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
- Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
- Serve the remaining salad dressing on the side.