The peppery arugula and buttery avocado go well together, with an added tang from the sweet and sour grapefruit. Chilled lobster would be a good addition - a lot like the the lobster salad I had at The Parkview (at The Shilla) - obviously minus the lobster and for a significantly higher price (30,000 won+, per serving). Our salad serves 4 at a cost of... I doubt it cost more than $10... and it's exceptionally good, even without the lobster.
What you need
- 2 ripe Haas avocados
- 2 ripe grapefruit
- 2~3 cups loosely packed baby arugula, washed
- 1 lemon
- 1 Tbsp Dijon mustard
- 1 tsp kosher salt
- 3/4 tsp fresh ground pepper
- 1/3 cup extra virgin olive oil
1. Prepare the dressing: Squeeze the juice of 1 lemon (catch the seeds). Combine with mustard, salt & pepper. Whisk in the olive oil.
2. Peel avocado and slice. Coat with half of the dressing to prevent avocado from browning.
3. Peel and cut grapefruit. Remove membranes and pith. Put in separate bowl. (You can keep 2 & 3 refrigerated until ready to serve.)
4. When ready to serve, spread the arugula on a serving plate. Circle the outside of the plate with the avocado. Add the grapefruit and the juice that collects at the bottom of the bowl (there will be a significant amount, so it's best if there is a little depth to your serving platter) to the center of the plate. Drizzle remaining dressing over the entire salad.
No comments:
Post a Comment