1 teaspoon chopped fresh oregano or 1/2 tsp. dried
1 teaspoon chopped fresh basil or 1/2 tsp. dried, optional
2 tablespoons fresh grapefruit juice
2 tablespoons extra-virgin olive oil
16 whole leaves butter or Boston lettuce (1 large head)
2 avocados, cut into wedges
How to Make It
Zest 1 tsp. grapefruit peel into bottom of a large bowl. Using a sharp knife, cut away remaining grapefruit peel and pith. Section grapefruit over another bowl, catching juice in with flesh.
Add mustard, 1/2 tsp. salt, 1/4 tsp. pepper, oregano and basil, if desired, to bowl with zest. Whisk in 2 Tbsp. grapefruit juice, followed by oil. Gently toss whole lettuce leaves in dressing. Divide leaves among 4 plates. Toss avocado slices carefully in remaining dressing; divide among plates. Add grapefruit segments to each plate. Serve immediately.
Also appeared in:
All You, December, 2014,Holiday Entertaining Special Issue