Alice Waters’s Grapefruit and Avocado Salad

Name: Alice Waters’s Grapefruit and Avocado Salad
Total time: 15 min
Ingredients: 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

By Tara Parker-Pope

Total Time: About 15 minutes
Rating: 5(251)
Comments: Read comments

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."

Featured in: Food Festival Cuisine for Thanksgiving

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Ingredients

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Peel the avocado halves and cut them into ¼-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.

Ratings

5 out of 5

251 user ratings

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Comments

lauren7 years ago

does anyone else notice something that looks like shallot in the photo? seems like a tasty addition as well...

Dana5 years ago

Add chopped shallots and a little bit of grapefruit zest to the oil and vinegar. According to another printing of her recipe in another publication.

Meta7 years ago

This was very nice, simple, and easy. The only thing I did differently was substitute fresh tarragon, which I had on hand, for the chervil. Came out just fine.

Gloria2 years ago

Wonderful recipe - the flavor is fantastic, especially when you have grapefruit and avocado in the same bite. I had no fresh herbs, and used some shallot and grapefruit zest as was suggested by Dana. Suggest doubling the amount of vinaigrette,

Deirdre2 years ago

This was wonderful despite my poor knife skill sectioning the grapefruit. Added a bit of finely chopped shallot as another reviewer suggested.

Alexis2 years ago

I make this recipe every few months. I love it for a quick fresh summer dinner. Adding a tablespoon of minced chives works a treat in this.

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