Avocado, Grapefruit, and Watercress Salad with Roquefort and Paprika Dressing
Info
Rating
Calories
317.0
Protein
3.0
Sodium
23.0
Fat
30.0
Description
Can be prepared in 45 minutes or less.
Ingredients
1 1/2 grapefruits
1 1/2 avocados (preferably California)
2 teaspoons red-wine vinegar
1/2 teaspoon Dijon-style mustard
1/2 teaspoon paprika
1/3 cup vegetable oil
3 cups packed watercress sprigs
1/3 cup crumbled Roquefort
Directions
With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.
