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1
Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 medium ruby grapefruit.
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2
Cut the sections free, slicing carefully along the partitioning membranes.
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3
Squeeze the juice from the membranes.
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4
Measure 2 tablespoons of the juice into a small bowl.
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5
Stir in: 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.
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6
Whisk in: 2 tablespoons extra-virgin olive oil.
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7
Taste and adjust the acid and salt.
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8
Cut in half and remove the pit from: 2 medium Hass avocados.
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9
Peel the halves and cut into 1/4-inch slices.
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10
Sprinkle lightly with salt.
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11
Arrange the grapefruit sections and avocado slices alternately on a plate and spoon the vinaigrette over.
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12
Garnish with watercress or chervil.
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13
Double the amount of vinaigrette and dress 4 small handfuls of arugula separately with half of the vinaigrette.
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14
Arrange the avocado and grapefruit on top, and spoon the remaining vinaigrette over the fruit.
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15
For the avocados, substitute 2 large or 4 small artichokes.
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16
Trim off all the leaves, remove the chokes, and cook the hearts until tender in salted boiling water.
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17
Slice and marinate in a couple spoonfuls of the vinaigrette.
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18
Slice thin 1 small sweet spring onion.
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19
Marinate in a spoonful of vinaigrette.
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20
Scatter over the arranged salad before spooning on the dressing.
