Recipe information
Yield
Makes 6 Servings
Ingredients
3
tablespoons extra-virgin olive oil
3
tablespoons crème de cassis (black-currant liqueur) or grenadine
2
tablespoons chopped shallots
2
tablespoons minced peeled fresh ginger
4
teaspoons Sherry wine vinegar
2
large Ruby Red grapefruits
1
large head of butter lettuce, leaves separated
1
large avocado, halved, pitted, peeled, sliced
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Preparation
Step 1
Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
Step 2
Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.