1. To
remove sections from the grapefruits: Slice off the top and base
of the fruits. Following the curve of the fruit, cut away the
skin, zest, and pith so only the segments and central membranes
are left. Slide the knife down each side of a section to cut it
free of the membranes, letting the section fall into the bowl.
Continue cutting, turning the membranes back like the pages of a
book until you’ve removed all of the sections. Chill them and
reserve the juice.
2.
Wash and dry the arugula. Halve each avocado lengthwise, cutting
down to the pit. Twist the halves and pull them from the pit.
Tap the blade of a knife sharply onto the pit, twist, and pull
out the pit. Peel away the skin and cut the avocado flesh into
lengthwise slices. Brush some of the grapefruit juice over the
slices so they do not discolor.
3. For the dressing: Whisk the reserved grapefruit juice with
the lemon juice, onion, garlic, mustard, salt and pepper until
mixed. Gradually add the olive oil, whisking constantly so the
dressing emulsifies and thickens slightly. Taste, adjust the
seasoning and set aside.
4.
Shortly before serving: Toss the arugula with about a third of
the dressing and taste for seasoning. Spread a bed of arugula on
4 plates. Arrange the avocado slices and grapefruit sections
like the spokes of a wheel on top and spoon over more dressing.
Chop the dill and toss with the shrimps and remaining dressing.
Taste, adjust seasoning, and spoon the shrimps into the center
of the wheel. Serve the salad as soon as you can so the greens
do not wilt.
Shortcut: Substitute a can of grapefruit segments for the
fresh fruit and you may be surprised at the happy results.
Getting Ahead: The grapefruits, arugula and avocado can be
prepared up to 4 hours ahead and kept, tightly covered, in the
refrigerator. Keep the dressing at room temperature. Assemble
the salad just before you serve it.
On
the Side: Some freshly baked bread or crisp toasts.
In
the Glass: We’ve a lot going on here – tart grapefruit, rich
avocado, peppery arugula. I’d suggest a mild, pleasant white
Muscadet, or a rosé from Anjou just to the east.
This Recipe of the Month
selection comes from Anne Willan's newest release: Good Food
No Fuss (2003) published by Stewart, Tabori & Chang.
