Salad – Garden Lettuces with Ruby Grapefruit, Avocado, and Pecans

SALAD:

Servings: 2 Large or 4 Small Salads

Ingredients:

• 1 to 2 heads butter lettuces or mixed garden lettuces
• 1 small head radicchio (optional)
• 1 large ruby grapefruit
• Grapefruit Vinaigrette (recipe follows)
• 1 avocado, peeled, sliced thinly
• 1/4 cup pecan pieces, preferably toasted

Directions:

1. Separate, rinse and dry lettuce leaves. 
2. Tear or cut larger leaves to bite-size pieces
3. Using a small sharp knife, slice off the top and bottom and then remove the peel and white pith from the grapefruit.  Hold the grapefruit over a bowl to catch the juice (and save for the vinaigrette)  and cut each section loose by slicing next to the membrane.
4. Make the vinaigrette.
5. Assemble all of the ingredients in a large bowl.  Gently toss in the amount of vinaigrette you like.
6. Serve!

GRAPEFRUIT  VINAIGRETTE:

Yield: About 1/3 Cup

Ingredients:

• Grapefruit juice, fresh     2 Tablespoons
• Champagne Vinegar    1/2 Tablespoon    (can also use white wine vinegar)
• Salt                        1/4 teaspoon
• Shallot                  1 whole, finely diced
• Olive Oil              2 and 1/2 Tablespoons  (do not use extra virgin here)

Directions:

1. Combine everything but the oil in a bowl.  Gradually, while whisking, stream in the oil.
2. Taste for season.