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Note: Review the entire recipe, including tips before starting.
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To make vinaigrette:
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In a small saute or sauce pan, turn burner to medium low and add 1 tablespoon of the olive oil. Add fennel to the olive oil, lightly season with salt and pepper and gently sweat it out for a minute. You just want to slightly cook the fennel. Turn off heat and add red onion. Add the grapefruit juice and remaining olive oil and set aside.
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To finish:
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Arrange grapefruit and avocado slices on a plate, alternating pieces. See tip 4. Season with salt and pepper. Spoon vinaigrette on top. Garnish with mint and ricotta salata. See tip 5 and 6.
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My tips:
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1. Cold, refrigerated grapefruits are best for cutting segments. They'll be firmer, making them easier to cut and will release less juice. A sharp knife makes this task (in particular) much easier.
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2. Avocados are also easier to cut and peel when they're cold. They need to be sliceable, so make sure you choose one that's not too hard, not too soft.
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3. I like to cut the avocado on a slight bias rather than straight up and down. This makes them easier to stack and a little more attractive.
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4. If the grapefruit pieces keep sliding off the avocado, they're probably too thick. You can slice them thinner lengthwise if you're worried about presentation.
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5. It's not necessary but I prefer to bake the ricotta salata, which removes some of the moisture and makes it easier to shave. To bake: Place in a 350 F oven on a sheet tray for 45 minutes. The edges will be golden brown. Slice away all sides and shave it with vegetable peeler}.
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6. This salad can be made ahead of time and stored in the refrigerator. I often do that.
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This recipe is largely inspired by the Cara Cara Salad recipe that Chef Carmen Quagliata makes every winter at Union Square Cafe in New York City.
