Alice Waterss Grapefruit And Avocado Salad Recipes

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ALICE WATERS'S GRAPEFRUIT AND AVOCADO SALAD



Alice Waters's Grapefruit and Avocado Salad image

This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert. It came to The Times in 2010 when the Well blog featured a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs."

Provided by Tara Parker-Pope

Categories     salads and dressings

Time 15m

Number Of Ingredients 7

2 medium ruby grapefruit
1 teaspoon white wine vinegar
Salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 medium Hass avocados, cut in half and pits removed
Fresh chervil

Steps:

  • With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.
  • Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.
  • Peel the avocado halves and cut them 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. Garnish with chervil, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 364 milligrams, Sugar 6 grams

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Try this refreshing avocado and grapefruit salad from Alice Waters.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 small shallot, finely chopped
1 tablespoon white-wine vinegar or Champagne vinegar
1 teaspoon lemon juice
1 teaspoon orange juice
Coarse salt
1/3 cup extra-virgin olive oil
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
2 grapefruits, peeled and segmented
3 Hass avocados, peeled and thinly sliced lengthwise
Chervil sprigs, for garnish

Steps:

  • In a small bowl, combine shallot, vinegar, juices, and a pinch of salt. Let sit for 15 minutes. Whisk in oil and zests.
  • Arrange grapefruit and avocado on a serving platter. Drizzle with dressing, and sprinkle with chervil.

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ALICE WATERS’ PINK GRAPEFRUIT AND AVOCADO SALAD | BY ...
2016-08-11 Adapted Alice Waters recipe from Food and Wine Magazine, 2010. “Alice Waters’ Pink Grapefruit and Avocado Salad” is published by Alicia Rouault in The Whole-30 Gourmet.
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  • Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
  • Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
  • Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.


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  • With a sharp knife, cut the top and bottom off each grapefruit. Cutting strips from top to bottom, cut away the rind and membrane, cutting all the way down to the flesh. Once the grapefruit are peeled, cut the sections free, carefully slicing along the partitioning membranes. Put the grapefruit sections in a bowl and squeeze in the juice from the remaining membrane and pith. Measure out 2 tablespoons grapefruit juice from the bowl and mix with the vinegar. Season with salt and a generous grind of pepper and whisk in the olive oil. Taste and adjust the salt and acid as needed.
  • Wash the rocket and dry well. Cut off the root end from the onion and trim away the tough dark green part of the stalk. Cut the onion in half lengthwise and remove any dirty outer layers. Cut the onion into thin half-moons, and marinate them in a small bowl, tossed with 1 tablespoon of the dressing. Cut the avocados in half, remove the pits, and gently scoop out the flesh with a large spoon. Place the halves, cut side down, on a cutting board and cut lengthwise into ¼-inch-thick slices. Toss the rocket with 1 tablespoon of the dressing. Make a nest of rocket on a serving platter, arrange the avocado slices and grapefruit segments on it, and spoon over the remaining dressing. Garnish with the marinated onion and serve.


ALICE WATERS’ GRAPEFRUIT AND AVOCADO SALAD | NURSELIZABETH
2011-02-24 Add vinegar, salt, and pepper to the bowl with grapefruit juice. Beat in oil with a whisk. 3. Peel avocados and cut into slices. Sprinkle lightly with salt. If you had the knife skills of Alice Waters and managed to keep your de-membraned grapefruit slices in tact, arrange your grapefruit and avocado on a plate in alterating slices.
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2010-11-03 Alice Waters’s Grapefruit and Avocado Salad. You can serve this refreshing salad as a first course or to revive the palate between the main course and dessert. 2 medium ruby grapefruit 1 teaspoon white wine vinegar Salt Freshly ground black pepper 2 tablespoons extra virgin olive oil 2 medium Hass avocados, cut in half and pits removed Fresh chervil. 1. …
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