Ingredient of the Week: Grapefruit
Most people eat grapefruit the same way: section it, and spoon out the little wedges of juicy, tart fruit, or drink the juice. But if you want a way to spice up this beautiful fruit, look no further than chef Tom Douglas’ avocado-chorizo-grapefruit salad.
He recommends taking Spanish chorizo and “cutting it up into little pieces,” and render the fat out so “it gets nice and crispy,” he says. Then take a small head of bib lettuce and mix the inner leaves with chunks of fresh avocado. Then, mix some black olive vinaigrette, and keep it on the side. Take a serrated or very sharp paring knife and scoop out the grapefruit meat – it helps if you peel the grapefruit first.
Toss the salad with the vinaigrette and garnish, “like you would with bacon,” he says, with the chorizo.
Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.