This week’s recipe will impress the likes of the A-listers and they don’t even know how easy it is to make. It is a perfect post diner refreshment when the salt you have taken in needs to find its equilibrium with sugar again which makes the taste sensation all the more poignant.
A refreshing and attractive citrus and avocado salad, ideal with grilled oily fish.
Mixed red and green lettuce or other salad leaves
2 sweet pink grapefruits
1 large or 2 small avocados, peeled, stoned (pitted) and sliced
For the dressing
90ml/6 tablespoons extra-virgin oil
30ml/ 2 tablespoons red wine vinegar
1 garlic clove, crushed
5ml/ 1 tablespoon Dijon Mustard
Salt and ground black pepper
For the caramelised peel
4 oranges and the juice of one
50g/2oz/ ¼ cup caster (superfine) sugar
60ml/4 tablespoons cold water