CLASSIC ALL-PURPOSE VINAIGRETTE
Change the types of oil, vinegar and mustard for flavour variations. Use agave syrup for a hint of sweetness.
INGREDIENTS
1/4 cup extra-virgin olive oil 2 tablespoons mild-tasting oil, such as safflower oil, or bold-flavoured oil, such as walnut oil, hazelnut oil
3 tablespoons delicious vinegar 1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon agave syrup or 1/4 teaspoon sugar, optional
1/4 teaspoon grated lemon rind, optional 1/4 teaspoon freshly ground black pepper
METHOD
Put oils, vinegar, mustard and salt into a jar with a tight-fitting lid. Shake well. Add pepper and mix again. Refrigerate covered up to 2 weeks. Use at room temperature.
INGREDIENTS
3 to 4 tablespoons classic all-purpose vinaigrette
1 grapefruit
2 blood oranges
1 mandarin or 2 clementines, peeled, sectioned, each section cut into thirds 1 large ripe avocado, halved, pitted, diced
1 large head or 2 small heads endive, ends trimmed
1/2 small head red radicchio, thinly sliced
2 cups torn small leaves of escarole or curly endive
1 chunk (about 2 ounces) ricotta salata 1/4 cup roasted and salted pistachio nuts
Freshly ground black pepper
METHOD
1. Make the vinaigrette.
2. Peel the grapefruit with a knife as follows: Slice the ends off. Put the grapefruit on the cutting board cut side down. Use a large knife to cut away all the rind and white pith, curving the knife with the curve of the fruit. Then use the knife to slice the grapefruit horizontally into 1/4-inch thick slices. Do the same with the blood oranges.
3. Arrange the grapefruit and blood orange slices in alternate colours in a ring on a large serving platter. Sprinkle with mandarin segment pieces and then the diced avocado.
4. Cut the endive in halve lengthwise, then cut crosswise into 1/2-inch-wide slices. Put into a large bowl with radicchio and escarole. Add 2 to 3 tablespoons of the vinaigrette and toss to mix. Drizzle remaining 1 or 2 tablespoons vinaigrette over the citrus.
5. Arrange the dressed lettuces in the centre of the citrus. Use a vegetable peeler to shave the ricotta over the whole plate. Sprinkle with nuts and pepper. Serve immediately.