Go to Home


Go to Master Index


2 large, firm heads butter lettuce 
1/2 small red onion, cut lengthwise into thin crescents 
2 large Hass avocados 
Salt and pepper to taste 
4 large ruby grapefruit, cut between membranes and segmented 

1 1/2 cups glazed walnut halves, broken up (see recipe) 

Finely chopped zest of 1 orange 
1 teaspoon sugar 
1 tablespoon seasoned rice vinegar 
1 tablespoon fresh orange juice 
1 1/2 teaspoons fresh Meyer lemon juice 
1 1/2 teaspoons fresh lime juice 
1/2 teaspoon kosher salt, or to taste 
1/4 teaspoon garlic powder 
1/8 teaspoon pepper, or to taste 
1/4 cup light flavored olive oil 

Discard tough outer leaves from lettuce, quarter lengthwise, remove cores, cut each quarter into thirds, wash and spin dry. 
Combine all dressing ingredients and whisk well to combine. Toss together lettuce and onion in a large bowl. Whisk dressing again, pour over the salad and toss. Taste, adjust, then divide among serving plates

Pit, peel and slice lengthwise, arrange in a pinwheel design alternating with grapefruit segments on top of the Taste a piece of lettuce and add salt and/or pepper if desired. Garnish with glazed walnut pieces. Serves 6 to 8

Galaīs Note: This is one of my personal favorites, the essential thing to me is the butter lettuce for itīs texture and compliment to the avocado and grapefruit.  Although walnuts are a sort of classic topping, my preference is for a dash of gyro seasoning or the Japanese Togarashi either of which adds a spicy zest that is perfect to my palate.