Alice Waters’ Pink Grapefruit and Avocado Salad

Adapted Alice Waters recipe from Food and Wine Magazine, 2010

• 2 medium ruby grapefruits
• 1 teaspoon finely grated grapefruit zest
• 1 medium shallot, minced
• 1 teaspoon white wine vinegar
• 2 medium Hass avocados, sliced 1/4 inch thick
• Salt
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• Chervil leaves, for garnish

1. Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
2. Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
3. Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.