Anyone can make a salad… but chef and restaurant owner Dana Slatkin who owns my favorite neighborhood bistro Violet taught me how to make a knockout salad in basically no time at all! A couple of the secret ingredients include: Avocado Oil & Grapefruit Balsamic Vinegar which add a lot of the flavor. Make sure you don’t forget to salt and pepper your lettuce, it truly makes all the difference in the world. This recipe is super simple and super delicious, a definite must-try!
When I first started my blog a few years ago, I had the launch party at Dana’s house for a cooking class. Now you can go to Dana’s restaurant and enjoy all her amazing recipes, plus there’s a cooking school there as well…it’s really a magical little slice of Paris in the middle of Westwood and it’s definitely worth a visit!
Little Gems with Avocado Grapefruit Vinaigrette and Pepita Crumble
Equipment
- Salad Bowl
- Whisk
- Cutlery
Ingredients
Avocado Grapefruit Dijon Vinaigrette
- 1/2 Medium Shallot finely chopped
- 1/4 Cup Grapefruit Balsamic Vinegar
- 1 Tbsp Grapefruit or Lemon Juice
- 2 Tsp Dijon Mustard
- 1/2 Cup Avocado Oil
- Kosher Salt and Black Pepper to taste
Salad Base
- 1 Head Butter Lettuce
- 1 Handful Chives or Tarragon chopped
- 1/4 Cup Toasted Pepitas or Pine Nuts
- Sliced radish, cucumber, cooked lentils, cooked haricots verts, green beens, har-boiled eggs, citrus sections, etc. (optional)
Instructions
- Prepare the Avocado Grapefruit Dijon Vinaigrette. In a small bowl, whisk together the shallot, vinegar, juice, and mustard. Whisk in the oil in a slow stream to emulsify.
- Season with salt and pepper. (The Vinaigrette will keep refrigerated in an airtight container for up to a week.)
- To serve, toss the lettuce lightly with some of the vinaigrette in a large salad bowl.
- Divide among salad plates and top with the herbs and nuts. Just before serving, drizzle a little more vinaigrette and grind some salt and fresh pepper over each.
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