A light and simple first course that can be prepared ahead and assembled just before serving.
ingredients
serves 8
Mixed red and green lettuce leaves
2 sweet pink grapefruit
1 large or 2 small avocados, peeled and cubed
For the Dressing
6 tbsp light olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
salt and freshly ground black pepper
For the Caramelized Orange Peel
4 oranges
4 tbsp superfine sugar
4 tbsp cold water
method
1. For the caramelized peel, using a vegetable peeler, remove the rind from the oranges in thin strips and reserve the fruit. Scrape away the white pith from the rind with a sharp knife, and cut the rind in fine shreds.
2. Put the sugar and water in a small pan and heat gently until the sugar has dissolved. Then add the shreds of orange rind, increase the heat and boil steadily for 5 minutes, until the rind is tender. Using two forks, remove the orange rind from the syrup and spread it out on a wire rack to dry. (This can be done the day before.) Reserve the syrup to add to the dressing.
3. Wash and dry the lettuce and tear the leaves into bite-size pieces. Wrap them in a damp tea towel and chill. Over a bowl, cut the oranges and grapefruit into segments, removing the pith.
4. Put the dressing ingredients into a screw-top jar and shake vigorously to emulsify the dressing. Add the reserved orange-flavoured syrup and adjust the seasoning to taste. Arrange the salad ingredients on individual plates with the avocados, spoon over the dressing and scatter on the caramelized peel.
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