Appetizer: United States – Grapefruit, Avocado & Radish Salad with Creole Mustard Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

1 small head butter lettuce, torn (about 4 cups / 120 g)
1 small fennel bulb, core removed and thinly shaved (about 1 cup / 100 g), fronds reserved for garnish
6 radishes, thinly sliced
2 ruby red grapefruits (1 segmented, 1 juiced—about 1 / 3 cup / 80 ml juice)
1 large ripe avocado, diced
1 / 3 cup pecans, toasted and roughly chopped (about 35 g)
2 tbsp fresh mint leaves, torn (about 8 g)
1 tbsp chopped fresh parsley (optional) (about 4 g)
1 small shallot, minced
1 tbsp Creole mustard (or whole-grain Dijon) (about 20 g)
2 tbsp apple cider vinegar (30 ml)
3 tbsp fresh grapefruit juice (from above) (45 ml)
1 tsp honey (7 g)
1 / 3 cup extra-virgin olive oil (80 ml)
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
1–2 dashes mild hot sauce (optional)

Instructions

Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; cool and chop.
Segment one grapefruit over a bowl to catch juices; set segments aside. Juice the second grapefruit (and any collected juices) to yield about 1/3 cup total juice.
Make the vinaigrette: In a bowl, whisk the minced shallot, Creole mustard, cider vinegar, grapefruit juice, and honey. Slowly whisk in olive oil until emulsified. Season with salt, pepper, and hot sauce if using.
In a large bowl, combine butter lettuce, shaved fennel, radishes, half the pecans, half the grapefruit segments, mint, and parsley. Drizzle with just enough vinaigrette to lightly coat and toss gently.
Add the diced avocado and remaining grapefruit segments; fold carefully to keep pieces intact. Adjust seasoning with a pinch of salt if needed.
Plate the salad, drizzle with a little more vinaigrette, and garnish with remaining pecans and fennel fronds. Serve immediately, chilled or cool.