Now SaladSuccess is not only providing the best salads and dressings to make with our SaladSuccess shaker, but now will provide the measurements if you only want to make enough dressing for one salad.

The bones of this recipe are from Ina Garten, the Barefoot Contessa with changes to the proportions.  I love this combination on a bed of lettuce since there are so many calories in a single avocado.  Most grocery stores sell very unripe (hard as rock) avocados – I’m lucky that my local farmers market carries avocados.  Unless you have a specialty shop, often Costco avocados are ripe or will ripen in the next few days.

Ingredients for the SaladSuccess Shaker

  • Freshly squeezed lemon to the 1/3 orange line of SaladSuccess Shaker
  • Olive oil to the top orange line of SaladSuccess Shaker
  • 1 large spoonful of  Dijon mustard
  • Salt and freshly ground black pepper to taste

Ingredients for a single salad dressing

  • 1 tsp Dijon mustard
  • 2 tablespoons of olive oil
  • 1 tablespoon of freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste

Ingredients for the Salad

  • 4 ripe avocados
  • 2 large red grapefruits
  • Mesclun lettuce or arugula

Just before serving, cut the avocados in quarters, remove the seeds, and peel off the skin. Cut each quarter into 2-3 slices. Whisk all the vinaigrette ingredients and oss the avocado slices in the vinaigrette to prevent them from turning brown. Peel off the grapefruits slices (removing all the white pith), then strip the membranes to release the grapefruit sections.

Arrange the avocado slices around the edge of a large platter lined with mesclun lettuce or arugula. Arrange the grapefruit segments in the center. Spoon the remaining vinaigrette on top and serve.

Courtesy of Ina Garten, Barefoot Contessa.

Although this is based on the classic vinaigrette recipe, by using a shallot and sherry vinegar, it bumps the vinaigrette up a notch and deserves a recipe page on its own.   Truly an elegant taste, you’ll feel that you are at the finest Paris bistro on the Left Bank.  Les Deux Magots, perhaps.  This vinaigrette gets better and better as the shallots infuse their flavor over time.

INGREDIENTS

Extra Virgin Olive Oil

Sherry Vinegar

1 large shallot – rough chop

1 spoonful. of Dijon Mustard

Salt & Pepper to taste

DIRECTIONS

Olive oil up to the blue oil line of the SaladSuccess Shaker

Add vinegar to the blue vinegar line

Add chopped shallot and Dijon mustard

2 dashes of salt

1 dash of pepper

Shake vigorously