A wonderfully fresh & delicious salad!
Ingredients:
1/4 cup extra virgin olive oil
1 teaspoon Dijon style mustard
1 tablespoon white wine vinegar
1 teaspoon dried tarragon
1 tablespoon minced shallot or spring onion
1/4 teaspoon sea salt
freshly ground pepper to taste
2/3 cup toasted or candied pecans, coarsely chopped
8 cups hand torn butter leaf lettuce
1 medium avocado, diced
1 pink grapefruit, peeled and sectioned, with membranes removed (excess juice reserved)
Method:
Combine first 7 ingredients with reserved grapefruit juice.
Whisk until well combined. Chill for 1 hour or overnight.
Preheat oven to 300*. To toast pecans, place in a pie pan and bake for 10 minutes. Remove from oven and stir to turn. Return to oven for 5 - 10 minutes, watching carefully to make sure that the nuts do not become over browned. Remove from oven and cool.
Place lettuce in a large bowl. Drizzle chilled dressing over the lettuce and toss to coat leaves. Divide dressed leaves among 6 chilled plates. Top with avocado, grapefruit section and pecans. Serves 6.
Note: The first time I made this salad was for a dinner at home with my beloved Godparents.
It was delicious! Also see these recipes, on this blog, that work well with this salad:
No comments:
Post a Comment