Summer is right around the corner, I can smell it, I can definitely feel it. WOOOF I can feel it. I am 100% still in hibernation mode, and am in no shape for summer. Spring time calls for spring cleaning both around my house and in my diet.
Salads like this Grapefruit Carpaccio are a perfect way to kick start a diet, but whether you are dieting or not this salad is just plain delicious. It’s elegant, clean, refreshing and it tastes like a cool spring morning. The key to sending this salad over the top is to make sure your grapefruits are very very cold.
If I am serving this at an event I am catering I will slice the grapefruits before hand, arrange them on individual plates, wrap them in plastic wrap and put them in the fridge for a few hours. Right before service I will arrange the rest of the ingredients on top.
If you are hosting people at your place or want to bring an impressive dish to a potluck this is a sure fire way to wow your guests. Carpaccio is usually associated with thinly sliced pieces of raw meat, but I figured the term can translate well to other items like grapefruit as well. Thin slices of raw fruit or veggies can be considered carpaccio, right? It sounds super fancy, and guess what? You are FANCY and fabulous. If you are going to bring this to a potluck just arrange the grapefruit on one big platter instead of individual plates. So go ahead with your bad self and tackle this restaurant quality recipe and be the talk of the town.
4 medium grapefruits (reserve one teaspoon of zest)
1 large or 2 small avocados
1 jalapeno, sliced paper thin
2 radishes, sliced paper thin
1 1/2 cups wild organic arugula
For the dressing:
1 small shallot, finely diced (about 2 tablespoons)
1 tablespoon dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons lemon juice
1 teaspoon of grapefruit zest
1/2 cup extra virgin olive oil
pinch of salt and black pepper
- Cut the ends off of each grapefruit. Stand the grapefruit cut side up, slice lengthwise between flesh and pith, following the fruits contour. Then slice the fruit as thin as you can into rounds.
- Arrange the slices on individual plates. (1 grapefruit per plate)
- Next make the dressing. Combine the shallot, dijon, rice wine vinegar, lemon juice, grapefruit zest and pinch of salt into a bowl. Whisk in 1/2 a cup of olive oil. (Note: you will have left overs but it will keep in fridge for a week or so). Set aside.
- Peel and slice avocados thin. Evenly divide the avocado amongst the 4 plates.
- To slice the radishes and jalapenos paper thin I suggest using a mandolin. If you don’t have one, a sharp knife and patience will suffice. Arrange evenly on each plate.
- In a medium bowl put 1 1/2 cups of arugula and toss lightly with about 2 teaspoons of dressing.
- Arrange on top of each plate.
- To finish drizzle about another teaspoon of dressing over the grapefruit and avocado. Sprinkle with sea salt and cracked pepper, and drizzle of quality olive oil. Enjoy!