Butter Lettuce and Spinach with Citrus and Avocado
2traspberry or other fruit vinegar
1shallot, finely diced
6-7Tvirgin oilive oil
1tmint, finely chopped
2tchives, finely sliced
Separate leaves of the lettuce, and
remove spinach stems. Discard any
yellow or bruised leaves. Rinse greens
thoroughly and dry in salad spinner. If
the spinach leaves are small, leave
them whole. If they are large, layer
several leaves together, roll them up
and slice into wide or narrow ribbons.
Place them loosely in a kitchen towel
and refrigerate until needed.
very sharp knife and slice the top and
bottom of the grapefruits, then work
down the sides, removing the white
pith as well as the peel. Holding the
grapefruit over a bowl to catch the
juice, cut each section loose from its
membrane and turn it into the bowl.
(Later you can drink the juice.)
Peel the avocados, slice them in half,
and remove the seeds. Lay the halves
cut side down and slice them cross-
wise at an angle.
Combine the vine-
gars, shallot, and salt in a bowl. Whisk
in the oil or mixture of oils. Taste, and
adjust the balance of vinegar and oil if
necessary. Stir in the mint and chives.
Pour the juice off the grapefruit sec-
tions, combine them with the avocado
slices, and dress them carefully with
some of the vinaigrette. Toss the
greens with the rest of the vinaigrette
and lay them on salad plates. Set the
grapefruit and avocado slices in and
among the leaves. Add a grinding of
black pepper and serve.