butter lettuce with ruby grapefruit, avocado and grapefruit-chili vinaigrette
(from everyday greens)
2 heads butter lettuce
2 ruby grapefruits
1 avocado, sliced
1 1/2 tablespoons pumpkin seeds, toasted
salt and pepper
grapefruit chili vinaigrette (recipe follows)
wash and dry the lettuce.
remove 1 teaspoon of zest from one of the grapefruits and set aside. trim the peel and white pith from the grapefruit. segment the grapefruits over a bowl to catch the juice for the vinaigrette. reserve 1/3 cup segments for the vinaigrette as well.
make the vinaigrette (see below)
place the avocado slices in a small bowl and toss with 1 to 2 tablespoons of the vinaigrette and spinkle with a little salt and pepper.
combine the lettuce, grapefruit sections and 1 tablespoon of the pumpkin seeds in a large bowl. gently toss with the vinaigrette and divide onto chilled plates. tuck the avocado slices between the leaves and garnish with the remaining pumpkin seeds and serve.*
(makes about 1/2 cup)
1/3 cup grapefruit sections
1 tablespoon fresh grapefruit juice
1/2 tablespoon champagne vinegar
1 jalapeno chili (red or green), seeded and coarsely chopped
1/4 teaspoon salt
3 tablespoons olive oil
1 teaspoon grapefruit zest
combine everything but the zest in a blender, puree until smooth, then whisk in the zest.
*i suppose if you're feeling fancy you can do that whole chilled plate, tuck the avocado thing...i just threw it all in a bowl, tossed and served onto our dinner plates. not fancy, still yummy.