Grapefruit brightens up everything with its sweet and tangy punch, a perfect complement to velvety avocado and slightly bitter winter salad greens. Avocados are more abundant in Southern California than in the northern part of the state, but some are produced slightly inland from the coast. The Hass variety has a dark, thick, and bumpy skin, and makes up 95 percent of the avocado crop in California.
- Yield: 6 Servings
- ¼ cup/60 ml extra-virgin olive oil
- 1 tbsp Champagne vinegar
- 1 tsp balsamic vinegar
- ½ tsp salt
- ¼ tsp freshly ground pepper
- Leaves from 1 head escarole/Batavian endive, torn
- 1 large ruby grapefruit, skin and pith cut off, cut between membranes into segments
- 1 large Hass avocado, peeled, pitted, and cut into 1-in/2.5-cm chunks
- In a large salad bowl, toss the escarole/Batavian endive with the vinaigrette and let stand for several minutes to wilt slightly.
- Add the grapefruit sections and avocado and toss gently to combine. Divide among 6 plates and serve.