Rate this recipe
By Craig Claiborne
Peel and pit the avocado and cut it into strips. Peel the grapefruit and cut it into sections; remove any pits.
Line four salad plates with a single layer of Boston, romaine or Bibb lettuce leaves. Arrange alternate strips of avocado and grapefruit sections symmetrically over the lettuce. Chill.
Combine the lemon juice and mustard and let stand for ten minutes. Combine with the oil, shallot and garlic and blend well, beating with a small fork. Adjust the seasonings to taste.
When ready to serve, spoon the sauce over the avocado and grapefruit. This is an excellent salad to serve with highly spiced dishes such as chile con carne or curries.
© 1966 Craig Claiborne estate. All rights reserved.