Ingredients

4 servings

　　2 medium ruby grapefruit

　　1 teaspoon white wine vinegar

　　Salt

　　Fresh-ground black pepper

　　2 tablespoons extra-virgin olive oil

　　2 medium Hass avocados

　　

Step 1

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

　　

Step 2

Cut the sections free, slicing carefully along the partitioning membranes. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl. Stir in: 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.

　　

Step 3

Whisk in: 2 tablespoons extra-virgin olive oil.

　　

Step 4

Taste and adjust the acid and salt.

　　

Step 5

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

　　

Step 6

Peel the halves and cut into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate and spoon the vinaigrette over.

　　

Variations

Step 7

Garnish with watercress or chervil.

　　

Step 8

Double the amount of vinaigrette and dress 4 small handfuls of arugula separately with half of the vinaigrette. Arrange the avocado and grapefruit on top, and spoon the remaining vinaigrette over the fruit.

　　

Step 9

For the avocados, substitute 2 large or 4 small artichokes. Trim off all the leaves, remove the chokes, and cook the hearts until tender in salted boiling water. Slice and marinate in a couple spoonfuls of the vinaigrette.

　　

Step 10

Slice thin 1 small sweet spring onion. Marinate in a spoonful of vinaigrette. Scatter over the arranged salad before spooning on the dressing.

　　The Art of Simple Food