Florida Salad

Name: Florida Salad
Yield: Serves 6
Cuisine: French
Ingredients: 1-2 teaspoons aged white-wine vinegar [such as Forum Chardonnay vinegar]; sea salt and freshly ground white pepper; 1 baby cos, small inner leaves only, washed and spin-dried; 1 orange; 1 small avocado; ½ grapefruit [the pink variety if available]; 2 teaspoons grapefruit juice [reserved from filleting]; 60 ml extra virgin olive oil; 1 handful small rocket sprigs, washed and spin-dried; 2 handfuls small watercress sprigs, washed and spin-dried; 1 small clove garlic, smashed; 1-2 handfuls mignonette leaves, washed and spin-dried, torn into small pieces; ¼ cup chopped dill

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Ingredients

1 orange
½ grapefruit [the pink variety if available]
1 small avocado

Americas
Oceania
Europe
United States
France
Australia
Florida
Mediterranean
Vegan
Gluten-free

Method

To make the dressing, rub a small bowl with the garlic, then discard the debris. Whisk together the oil, grapefruit juice and vinegar, then season with salt and pepper to taste and check the seasoning.
Using a very sharp paring knife, cut a thin slice crosswise from the top and bottom of the orange. Place a cut surface on a chopping board and allow the knife to