Tasty Thursday

This week's feature is from What We Eat When We Eat Alone by Deborah Madison. This recipe is both easy and refreshing. What do you eat when no one else is around?

Avocado and Grapefruit Salad with Greens and Walnuts

3 walnuts, freshly cracked, or 1/4 cup walnut pieces

1 pink grapefruit

2 teaspoons white wine vinegar

salt and pepper

1 small shallot or 2 scallions, the white parts, finely diced

4 teaspoons walnut oil or extra virgin olive oil

a large handful of arugula, mixed greens, or the hearts of butter lettuce

1 small avocado

1. Toast the walnuts in a toaster oven until they begin to smell good, about 5 to 7 minutes,  then remove.

2. Using a sharp knife, cut a slice off the top and bottom of the grapefruit. Stand the grapefruit on a cutting board and slice away the peel, following the contours of the fruit and removing all the white membrane as well. Holding the fruit in one hand over a bowl, cut along both sides of each segment to free them. Let them fall into the bowl, along with the juice.

3. Combine 2 teaspoons of the grapefruit juice, vinegar, 2 pinches of salt, and shallot in a small bowl. Let stand while you prepare the greens, then whisk in the walnut oil with a fork.

4. Wash and dry the greens. Gently tear butter lettuce leaves into large pieces, if using, or leave them whole. Toss the greens with the dressing, then arrange them on your dinner plate. Sprinkle grapefruit sections over top. Halve, pit, and peel the avocado, then slice and tuck the pieces among the leaves so that they intermingle with the grapefruit sections. Finally add the walnuts and some freshly ground pepper. (Be sure to drink the rest of the grapefruit juice!)