2 ripe Hass avocados (cut in half and remove skin and pit)
3 ruby grapefuit supremes (segments)
1 head frisse, cleaned
Petite sorrel leves
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1 cup rice wine vinegar
1/2 cup soy sauce
1/4 cup agave
1 cup orange juice, reduced to 1/2 cup
1/4 cup lime juice
1/4 cup minced shallots
2 Tbsp. microplaned ginger
2 Tbsp. sesame seeds, white and black
1 quart blended olive oil
1/4 cup sesame oil
Combine all ingredients in a bowl. Mix with a whisk and season to taste. Dice or slice avocados. Add the pieces of grapefruit. Drizzle dressing all over them. Scatter pieces of frisse, cilantro, sorrel leaves and finish with olive oil and a little bit of sea salt.
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