Ingredient of the Week: Grapefruiton February 4, 2014 @ 3:12 pm (Updated: 10:01 pm - 2/5/14 )
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.
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