Ingredients
- 2 tablespoons lemon juice
- 7 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 seeded, minced jalapeño chili
- 2 teaspoons chopped fresh rosemary
- 2 pink grapefruits
- 4 navel oranges
- 3 peeled, sliced avocados
- 1 thinly sliced small red onion
- ¼ cup (35g) toasted pine nuts
- 4 Romaine lettuce hearts
- Extra-virgin olive oil, as needed
- 3 oz (100g) crumbled goat cheese or parmesan flakes
Method
- Mix the mustard and lemon juice, then whisk in the oil gradually.
- Stir in the rosemary and chili, and season with salt and black pepper.
- Remove the zest and pith from the grapefruit and orange, then slice the orange into rounds.
- Cut the grapefruit lengthwise in half then slice it crosswise into rounds.
- Coat the romaine hearts with extra-virgin olive oil and scatter the cheese over them.
- Use a blowtorch to char the romaine in places and melt the cheese.
- If you don't have a blowtorch just leave this step out.
- Put a romaine heart on each of 4 plates, then divide the orange and grapefruit slices between the plates.
- Add the avocado and nuts, followed by the onions.
- Drizzle the dressing on top and serve right away.
Notes
Make any changes to this you want and if you don't have a blowtorch, don't worry! Just make the salad without it (or char the romaine under the broiler) and it will be yummy.