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Tangy citrus dressing enlivens peppery watercress in this brunch salad, yes good for
breakfast or a light lunch to get your day going. The prep and cook time is about 15-20
minutes here yielding you about 4 to 6 servings.
Ingredients:
3 ruby red grapefruits
1/4 cup (60 mL) olive oil
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) pepper
1 avocado, peeled and sliced
1 bunch large watercress, coarse stems removed
2 cups (500 mL) torn radicchio lettuce
2 tbsp (30 mL) thinly sliced green onions
How to prepare:
With vegetable peeler, peel rind from 1 of the grapefruit.
With knife, cut enough rind into long paper-thin strips (julienne) to make 1/4 cup (50
mL); set aside.
Peel remaining grapefruit.
Cut away white pith from all grapefruit.
Working over sieve set over measuring cup or bowl, slice grapefruit between
membranes and pulp to release sections; set aside.
Squeeze membranes to make 1/2 cup (125 mL) juice.
In small saucepan, cover reserved rind with water and bring to boil.
Reduce heat and simmer until tender, about 1 minute; drain and add to grapefruit
juice.
Add olive oil, sea salt and pepper.
If you wish (Make-ahead: Refrigerate dressing and grapefruit in separate airtight
containers for up to 2 days.)
Peel, pit and slice avocado.