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Yield: 4 servings
Ingredients:
3 large (16-ounce) pink grapefruits
6 cups mache or watercress or a combination of the two
3 small (5-ounce) ripe avocados, sliced
1/4 cup toasted sliced or whole almonds
Citrus Vinaigrette, recipe follows, for serving
Method:
Remove the skin and pith from the grapefruit and cut out the segments
(squeeze the juice from the pith and reserve for the vinaigrette).
Lightly toss the mache in 1 to 2 tablespoons of the Citrus Vinaigrette. Divide into four portions. Layer the avocado slices and grapefruit segments on top and garnish with the almonds. Drizzle more of the vinaigrette, as desired, over the top.
Citrus Vinaigrette:
Yield: 1/2 cup
Ingredients:
1 tablespoon plus two teaspoons lemon juice
1 tablespoon plus 1 teaspoon champagne vinegar
1 tablespoon lime juice
1 tablespoon grapefruit juice
1 1/2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons minced shallots
1/4 cup grapeseed oil
Method:
Combine the lemon juice, vinegar, lime juice, grapefruit juice, honey, Dijon
and shallots in a bowl and whisk well. Continue whisking and drizzle the oil
in slow, steady stream until the vinaigrette is emulsified.
More Avocado Recipes:
Emeril's Corn, Tomatillo and Avocado Salsa
Emeril's Cold Avocado Soup with Cilantro Oil
Avocado Deep Conditioning Mask for Hair
This recipe was featured on the A Meal to Remember episode of Emeril Green.
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