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Avocado-Grapefruit Salad with Pomegranate Dressing Recipe
Source: Food & Wine
Serves 10
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George Mahaffey uses crispy fried leeks to garnish his colorful salad; shallots, which don't need to be cleaned and julienned, are an easier alternative.
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RECIPE INGREDIENTS
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For Shallots:
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1 quart vegetable oil, for frying
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20 medium shallots (1 1/2 pounds), thinly sliced
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1/2 cup all-purpose flour
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For Dressing:
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1/4 cup extra-virgin olive oil
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1/4 cup pomegranate molasses, + more for drizzling
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1 tablespoon red-wine vinegar
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For Salad:
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3 ruby red grapefruits
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16 cups loosely packed baby lettuces, such as arugula & radicchio
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2 Hass avocados, each cut into 15 wedges
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3 tablespoons pomegranate seeds, for garnish (optional)
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| RECIPE METHOD
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FOR SHALLOTS: In a large saucepan, heat the vegetable oil to 300 degrees F. over moderately high heat; alternatively, test the oil by adding a small bread cube--it should turn light brown in 1 minute. Toss the shallots with the flour until completely coated,
shaking off the excess. Fry the shallots in batches until golden and crisp, about
5 minutes. Using a slotted spoon, transfer to paper towels to drain.
| FOR DRESSING: In a small bowl, combine
the olive oil with the 1/4 cup of pomegranate molasses, the vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
| FOR SALAD: Using a sharp knife, peel the grapefruits, removing all the bitter white pith.
Cut between the membranes to release the sections. In a large bowl, toss the lettuces with 1/3 cup of the dressing and mound
them on a large serving platter. Put the avocado wedges and grapefruit
sections in the bowl, season with a pinch each of salt and pepper and toss
with the remaining dressing. Arrange the fruit over the salad and garnish with
the pomegranate seeds. Drizzle a little pomegranate molasses around the
edge of the platter and top the salad with the fried shallots.
| MAKE AHEAD: The fried shallots can be kept in an airtight container at room temperature for up to 2 days.
| HELPFUL HINTS: Tart, lightly perfumed pomegranate molasses is available from Middle Eastern grocery stores.
| WINE RECOMMENDATION: The best match for the soup and the salad is a German Riesling. The crabmeat in the soup is sweetly plump and a bit salty, while the salad combines crisp grapefruit and rich avocado--all these flavors are nicely balanced by the 1992 Joh. Jos. Prvm Wehlener Sonnenuhr Auslese, from the middle Mosel. Another fine choice is the 1992 Egon Myller
Scharzhofberger Auslese, a relatively round vintage from the Saar, which tends
to produce steely wines.
| Recipe reprinted by permission of Food and Wine. All rights reserved.
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| Nutrition Facts |
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Serves 10
Facts per Serving
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| Calories: |
413 |
Fat, Total: |
34g |
Carbohydrates, Total: |
27g |
| Cholesterol: |
0mg |
Sodium: |
21mg |
Protein: |
4g |
| Fiber: |
4g |
% Cal. from Fat: |
74% |
% Cal. from Carbs: |
26% |
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