Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Butter Lettuce and Radicchio with Avocado, Ruby Grapefruit and Pecans

Salad - Fruit - -

INGREDIENTS

1-2 heads of butter lettuces or mixed garden lettuces
1 small head of radicchio
1 large ruby grapefruit
1 pomegranate (optional)
1 avocado, peeled and sliced 1/4 inch / 7 mm thick on a slight diagonal
1/4 cup pecan pieces, toasted
Grapefruit Vinaigrette - (makes about 1/3 cup)
2 T fresh grapefruit juice
1/2 T Champagne vinegar
1/4 t salt
1 shallot, finely diced
2 1/2 T light olive oil

METHOD

Use the tender inner leaves of the butter lettuces, tearing into bite-sized pieces if necessary. Trim the base of the radicchio and carefully separate the leaves, tearing or cutting the larger leaves. Wash and dry.

Peel and section and grapefruit over a bowl, saving the juice for the vinaigrette. Make the vinaigrette.

Cut the pomegranate in half crosswise, gently pull it apart, and remove the seeds from the membrane. Assemble all the ingredients except the pomegranate seeds in a large bowl. Gently toss with the vinaigrette to keep the avocado slices from breaking. Sprinkle with 1 T pomegranate seeds.

For the vinaigrette, combine everything but the oil in a small bowl, then gradually whisk in the oil.

NOTES

From Fields of Greens (Greens restaurant in SF, CA).

Makes 2 large or 4 small salads.

posted by Carey

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