Ingredients
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2 red grapefruit, supremes/filets/segments *See directions below
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1 teaspoon grapefruit zest
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2 Tablespoons grapefruit juice
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1 teaspoon red wine vinegar
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1 medium shallot, minced
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½ teaspoon fine Sea salt
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2 Tablespoons McEvoy Ranch Lemon Olive Oil
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2 Hass avocados, sliced lengthwise
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½ head radicchio, chiffonade
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Maldon Sea Salt
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Aleppo pepper
Instructions
- 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.
