By Tara Parker-Pope
- Total Time
- About 15 minutes
- Rating
- 5(234)
- Notes
- Read community notes
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
Nutritional analysis per serving (6 servings)
183 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 2 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
234
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Cooking Notes
Laurie
I usually add a little honey to the dressing, heating it slightly in microwave to thin it before adding. Also, sometimes walnut oil is nice instead of olive oil. I like Meta's suggestion of tarragon instead of chervil.
Meta
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.
lauren
does anyone else notice something that looks like shallot in the photo? seems like a tasty addition as well...
vineyridge
Grapefruit and avocado salad is so 1950s. It was usually served with homemade poppyseed dressing, which matches beautifully.
Dana
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.
Janine
I didn't have chervil on hand so I used some mint. Worked out perfectly for a nice light lunch
Azima
Serves 4
nancy
Some non-radiated ruby reds are pinkish. Check the way back machine:
RH31
Refreshing for a pandemic summer. I added scallions and micro greens, the tang of the grapefruit was nonexistent, just a lovely taste. I served it with baked salmon and some cold leftover beets. I will definitely be making this again.
Gloria
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,
Deirdre
This was wonderful despite my poor knife skill sectioning the grapefruit. Added a bit of finely chopped shallot as another reviewer suggested.
Alexis
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.
mica
I think the addition of a bit of cayenne made this more exciting.
Martha
Fried shallots spiraled on top add texture and complexity! Wonderful salad.
Catherine
used three small grapefruits and drained juice, red wine vinegar instead of white and no herbs. would add honey next time and try whatever herbs on hand.
RH31
Refreshing for a pandemic summer. I added scallions and micro greens, the tang of the grapefruit was nonexistent, just a lovely taste. I served it with baked salmon and some cold leftover beets. I will definitely be making this again.
Dana
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.
Shanna
This is actually excellent with salmon
Wanda Nohuiyem
Picked onions are a great addition to this dish, I used a bit of the pickling liquid (vinegar & waterwith a little salt sugar) to dress
Liz
How many does this serve?
Mike D in NC
Toss a handful of chilled cooked Shrimp on top and dinner is served!
Rachael
My mother made this as early as 1969. As much as I admire Alice Waters, she did not invent this salad. I’m sure my mother didn’t either, but I’d be willing to bet that a born-and raised Californian did.
Marinette
Mijita, a restaurant on the San Francisco Embarcadero, makes essentially this same salad except they use jicama cut into 1/4" thick sticks, and roasted pumpkin seeds. Light and refreshing.
lauren
does anyone else notice something that looks like shallot in the photo? seems like a tasty addition as well...
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