Ruby grapefruit, radicchio, avocado & tarragon dressing
Ruby grapefruit w radicchio, avocado and tarragon dressing
Citrus is packed full of immune-boosting Vitamin C and for me, is a welcome arrival in the first months of the year. The markets are full of oranges and lemons, grapefruits, limes and clementine with blood oranges on their way. This little salad is a gathering of winter’s bounty using ruby grapefruit so it’s time to pucker up and embrace the season.
1 Large ruby grapefruit, segmented
1 small radicchio, leaves pulled apart
1 avocado, sliced into pieces
1Tbsp maple syrup
2tsp Olive oil
1tsp tarragon chopped leaves
2Tbsp olive oil
2Tbsp grapefruit juice
½tsp apple cider vinegar
Start by segmenting the grapefruit. Take a serrated knife and cut a slice from the top and bottom of the fruit. Working from top to bottom, go around the contour of the fruit cutting away the skin and pith. Have a small bowl ready. Use the segmented knife, cut between the white membrane and the fruit flesh (in a v shape) to release the segment. Do this over the bowl to catch the juice for the dressing. Continue until all the segments are released. Put to one side.
For the avocado, cut in half and remove the stone. Cut into quarters with the skin on. Then proceed to peel the skin away. From top to bottom. I find it easier like this and the fruit doesn’t spoil as much.
Drizzle a little of the grapefruit juice on the avocado to prevent browning.
Heat the oven to 180c/350f
Pop the pistachios onto a small baking tray and drizzle with the olive oil and maple syrup. Roast for 6-8 minutes, cool.
For the dressing:
Mix together the grapefruit juice, olive oil, apple cider vinegar and tarragon. Season to your taste.
Layer the radicchio leaves on a serving platter interspersing with the grapefruit and avocado. Build the salad until all the ingredients are used. Scatter the cooled pistachio maple nuts and drizzle the dressing.
© Marcia Barrington 2019