Ingredients
For the dressing
- 2 tablespoons lemon juice
- 7 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 jalapeño (Seeded and minced; adjust to taste.)
- 2 teaspoons chopped fresh rosemary (Leaves only.)
- salt and black pepper (To taste.)
For the salad
- 2 pink grapefruits
- 4 navel oranges
- 3 avocados (Peeled, pitted and sliced.)
- 1 small red onion (Thinly sliced.)
- ¼ cup toasted pine nuts (About 35g, cooled.)
- 4 romaine lettuce hearts (Washed and dried.)
- 3 oz crumbled goat cheese or Parmesan flakes (About 85g.)
Optional Extras
- extra-virgin olive oil (For lightly brushing the lettuce if charring.)
Equipment
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl
- Fork or whisk
- Culinary torch (optional)
- Bare heatproof metal baking sheet (for charring)
Method
- Whisk the Dijon mustard and lemon juice in a small bowl, then gradually whisk in the 7 tablespoons olive oil. Stir in the rosemary and jalapeño, then season with salt and black pepper.
- Cut the peel and white pith from the oranges and grapefruits. Slice the oranges into rounds. Halve the grapefruit lengthwise, then slice crosswise.
- If charring, place the dried romaine hearts on a bare heatproof metal tray, lightly brush with extra-virgin olive oil and scatter the cheese over them. Use a culinary torch briefly to brown patches of the lettuce and cheese, following the torch manufacturer's directions. Keep the flame away from paper, cloths and other flammable materials. Skip this step for the fresh salad.
- Put a romaine heart on each of four plates, or cut the uncharred lettuce into smaller pieces and divide it among the plates. Add the cheese now if you didn't use the torch.
- Divide the orange, grapefruit, avocado, pine nuts and red onion among the plates.
- Spoon the dressing over the salads and serve immediately.
Notes
The torch finish is optional. Assemble and dress the salad close to serving so the lettuce keeps its texture.