Grapefruit and Avocado Salad

1. 1

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

2. 2

   Cut the sections free, slicing carefully along the partitioning membranes.

3. 3

   Squeeze the juice from the membranes.

4. 4

   Measure 2 tablespoons of the juice into a small bowl.

5. 5

   Stir in: 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.

6. 6

   Whisk in: 2 tablespoons extra-virgin olive oil.

7. 7

   Taste and adjust the acid and salt.

8. 8

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

9. 9

   Peel the halves and cut into 1/4-inch slices.

10. 10

    Sprinkle lightly with salt.

11. 11

    Arrange the grapefruit sections and avocado slices alternately on a plate and spoon the vinaigrette over.

12. 12

    Garnish with watercress or chervil.

13. 13

    Double the amount of vinaigrette and dress 4 small handfuls of arugula separately with half of the vinaigrette.

14. 14

    Arrange the avocado and grapefruit on top, and spoon the remaining vinaigrette over the fruit.

15. 15

    For the avocados, substitute 2 large or 4 small artichokes.

16. 16

    Trim off all the leaves, remove the chokes, and cook the hearts until tender in salted boiling water.

17. 17

    Slice and marinate in a couple spoonfuls of the vinaigrette.

18. 18

    Slice thin 1 small sweet spring onion.

19. 19

    Marinate in a spoonful of vinaigrette.

20. 20

    Scatter over the arranged salad before spooning on the dressing.

* Per serving · 4 servings · Values may vary.