There are few things in the rainy season that evoke sunshine quite so effectively as citrus. All citrus shimmers with sun. It helps too that citrus is fully in season now.
In addition to Meyer lemons and yummy Cara Cara oranges, ruby red grapefruit is at its prime. Double bonus, McEvoy Ranch Lemon Olive Oil is produced by milling olives together with lemons. This process is called 'Agrumato' and creates a brightly scented and boldly flavored olive oil that adds another spark of citrus. Add in some avocados which are plentiful and good right now and you have the makings of one of my favorite salad combinations.
After the indulgences of the holiday, you can feel totally virtuous and step right up to enjoy this good (and good for you) bit of sunshine!
Grapefruit and Avocado Salad with McEvoy Ranch Lemon Olive Oil Serves 4
Ingredients 2 red grapefruit, supremes/filets/segments *See directions below 1 teaspoon grapefruit zest 2 Tablespoons grapefruit juice 1 teaspoon McEvoy Pinot Noir Vinegar 1 medium shallot, minced ½ teaspoon fine Sea salt 2 Tablespoons McEvoy Ranch Lemon Olive Oil 2 Hass avocados, sliced lengthwise ½ head radicchio, chiffonade Maldon Sea Salt Aleppo pepper
Directions: Trim the ends of the grapefruit and set a flat side on a cutting board. Slice peel and pith away from the grapefruit following the shape of the fruit. Cut between the membranes to release the segments, supremes or filets.
Place supremes in a bowl and when finished squeeze the juice from the membranes into the bowl.
Place grapefruit zest, juice, vinegar and shallot and salt in another bowl and let sit for 30 minutes. Whisk in olive oil. Arrange grapefruit supremes and avocado on a plate.
Scatter radicchio chiffonade on top.
Drizzle with vinaigrette and garnish with Maldon Flake Sea Salt and Aleppo pepper.