Sometimes the best recipes are the ones that are so simple, they’re easy to overlook.
This recipe is a great example. I’ve flipped through Ina Garten’s Barefoot in Paris many times, but I didn’t even remember seeing it. For one thing, avocados and grapefruit aren’t an intuitive combination. But I think it’s the simplicity of the salad that made my eyes glaze over it. Avocados, grapefruit and a vinaigrette. A tiny photo at the side. Most days I’ve just turned the page.
But this week I was having lunch by myself and felt like eating something that I could whip up in a few minutes. Something that would let the natural ingredients of the flavours shine through. Something that the rest of my family would never eat.
It’s true: I wouldn't serve this salad to the rest of my family. Andrew has shunned avocados since an unfortunate encounter with one in (appropriately) Paris, and the girls have taken their father’s side on this issue.
But for me? I'll make this simple, and delicious, recipe again and again.
Avocado and Grapefruit Salad
(from Barefoot in Paris)
1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup good olive oil
3 ripe avocados
3 large red grapefruits
Place the mustard, lemon juice, salt and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in half, remove the seeds and carefully peel off the skin. Dip each avocado half in the vinaigrette to prevent it from turning brown. Use a large sharp knife to slice the peel off each grapefruit (be sure to remove all the white pith) then cut between the membranes to release the grapefruit segments.
Arrange the grapefruit segments on four small plates. Cut the avocados in wedges and arrange them with the grapefruit. Spoon a little vinaigrette on top and serve.