Grapefruit & Avocado Salad

Note: Review the entire recipe, including tips before starting.

To make vinaigrette:

In a small sauté or sauce pan, turn burner to medium low and add 1 tablespoon of the olive oil. Add fennel to the olive oil, lightly season with salt and pepper and gently sweat it out for a minute. You just want to slightly cook the fennel. Turn off heat and add red onion.
Add the grapefruit juice and remaining olive oil and set aside.

To finish:

Arrange grapefruit and avocado slices on a plate, alternating pieces. See tip 4. Season with salt and pepper.
Spoon vinaigrette on top.
Garnish with mint and ricotta salata. See tip 5 and 6.

My tips:
1. Cold, refrigerated grapefruits are best for cutting segments. They’ll be firmer, making them easier to cut and will release less juice. A sharp knife makes this task (in particular) much easier.

2. Avocados are also easier to cut and peel when they’re cold. They need to be sliceable, so make sure you choose one that’s not too hard, not too soft.

3. I like to cut the avocado on a slight bias rather than straight up and down. This makes them easier to stack and a little more attractive.

4. If the grapefruit pieces keep sliding off the avocado, they’re probably too thick. You can slice them thinner lengthwise if you’re worried about presentation.

5. It’s not necessary but I prefer to bake the ricotta salata, which removes some of the moisture and makes it easier to shave. To bake: Place in a 350 F oven on a sheet tray for 45 minutes. The edges will be golden brown. Slice away all sides and shave it with vegetable peeler}.

6. This salad can be made ahead of time and stored in the refrigerator. I often do that.

This recipe is largely inspired by the Cara Cara Salad recipe that Chef Carmen Quagliata makes every winter at Union Square Cafe in New York City.