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Alice Waters’s Grapefruit and Avocado Salad

5.0(272)

This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert. It came to The Times in 2010 when the Well blog featured a number of recipes from “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs."

by Tara Parker-Pope

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Servings

—

Total time

15 min

Calories / serving

183 kcal

Ingredients (7)

2 medium ruby grapefruitgrapefruit
1 teaspoon white wine vinegarwhite-wine-vinegar
Saltsalt
Freshly ground black pepperpepper
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 medium Hass avocados, cut in half and pits removedavocado
Fresh chervilchervil

Instructions (3 steps)

01With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.
02Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.
03Peel the avocado halves and cut them 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. Garnish with chervil, and serve.

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Not rich — missing servings, total time, or calories.