GEM SALAD WITH GRAPEFRUIT AND AVOCADO DRESSING
Serves: 4
For the pickled onions:
■ 3 tbsp (45 ml) hot water
■ 1 tsp (5 ml) honey
■ 1/4 cup (60 ml) red wine vinegar
■ 1/3 cup (80 ml) thinly sliced red onion ( half-moons)
For the dressing:
■ 1/4 cup (60 ml) fresh cilantro or basil leaves
■ 1 scallion, coarsely chopped
■ 1 ripe avocado, halved, pitted and peeled
■ 3 tbsp (45 ml) white wine vinegar
■ 2 tbsp (30 ml) plain Greek yogurt ( low-fat or full fat)
■ 2 tbsp (30 ml) water
■ 1/2 tsp (2.5 ml) kosher salt
■ 1/4 tsp (1 ml) freshly ground black pepper, plus more to taste
For the salad:
■ 2 red grapefruits
■ 8 cups (2 L) lightly packed torn Gem or romaine lettuce leaves
1. Make the pickled onions: In a small bowl, whisk together the hot water with the honey until fully combined; then whisk in the vinegar. Add the onions and let sit at room temperature, stirring occasionally, for at least 20 minutes or up to 2 hours.
2. Make the dressing: In a food processor, pulse the cilantro or basil with the scallion until finely chopped. Add the avocado, vinegar, yogurt, water, salt and pepper and process until smooth.
3. Make the salad: Cut the top and bottom off each grapefruit, then, resting the fruit on one end, remove the peel and pith by cutting down from top to bottom, following the shape of the fruit.
4. While holding the fruit over a wide bowl, use a paring knife to remove each section of grapefruit from its membranes (this is called supreming the fruit), collecting the sections in the bowl. Squeeze the juice from what’s left of the fruit into the same bowl.
5. In a large bowl, gently toss the lettuce with the dressing until evenly coated.
6. To serve, place about 1 1/2 cups (375 ml) of the dressed lettuce onto each serving plate. Pluck 3 to 4 segments of grapefruit and place them on top of each salad serving (reserve the juice for another use or drink it) and several slices of the pickled onion. Serve, grinding more black pepper, to taste.
Notes: The pickled onions can be refrigerated for up to 1 week. The dressing can be refrigerated for up to 3 days.