Adapted from a recipe crafted by Alice Waters, the mother of modern, sustainable, farm-to-table organic cooking and owner of the famed Chez Panisse restaurant in Berkeley, CA, this grapefruit arugula salad is simple and elegant. Ruby red grapefruits and a vinegar-based dressing brighten up the spiciness of the arugula and the creaminess of the avocado.
- 1 bag organic arugula (or four heaping handfuls)
- 2 medium ruby grapefruits
- 1 teaspoon finely grated grapefruit zest
- 1/2 teaspoon finely grated lemon zest
- 1 medium shallot, minced
- 1 teaspoon white wine vinegar
- 2 medium avocados, sliced 1/4 inch thick
- 2 tablespoons extra-virgin olive oil
- salt & pepper to taste
- Use a lemon zester to collect 1 teaspoon of grapefruit zest and 1/2 teaspoon lemon zest. Set aside.
- Peel the grapefruits. Then, cut the skin and all of the white pith off of the grapefruits so that only the juicy raw segments remain. Squeeze the juice from the leftover skins into a bowl and set aside.
- Combine 2 tablespoons grapefruit juice, the grapefruit and lemon zest, minced shallot, and 1 teaspoon white wine vinegar in a small bowl. Whisk to mix.
- Season the sliced avocado with a light dusting of salt and pepper.
- Next, assemble the salad by placing the arugula in a salad bowl. Add in the grapefruit segments and the avocado, then drizzle the vinegar mixture evenly over the salad. Enjoy!