Avocado Grapefruit Watercress Salad With Roquefort Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the May 1991 issue of Gourmet Magazine. Ingredients:
1 1/2 grapefruits |
1 1/2 avocados (preferably california) |
2 teaspoons red wine vinegar |
1/2 teaspoon dijon mustard |
1/2 teaspoon paprika |
1/2 cup vegetable oil |
3 cups watercress leaves, packed |
1/3 cup roquefort cheese, crumbled |
Directions:
1. With a serrated knife cut the zest and pith from the grapefruits and working over a bowl, cut the flesh into section, discarding the membranes and reserving 6 tablespoons of the juice.
2. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly.
3. In another bowl, whisk together the remaining 3 tablespoons grapefruit juice, the vinegar, mustard, paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulisfied.
4. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with the Roquefort, and drizzle them with the remaining dressing.
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