3 heads bibb lettuce
3 pink grapefruit
4 avocados, ripe
3 ounces pecan halves
1 tablespoon clarified butter
1/4 teaspoon salt
2 teaspoons chili powder
Servings: 12
1. Without tearing the lettuce leaves, gently remove them from the heads. Wash the lettuce leaves. Break off the tough part of the rib from the bottom of each leaf. Drain the leaves and then dry them. Refrigerate the cleaned leaves.
2. Peel the grapefruit, cut them into supremes and refrigerate.
3. Cut and pit the avocados, then slice them into wedges.
4. Lightly toast the pecans in a sauté pan with the butter, salt and chili powder.
5. Arrange the larger leaves of lettuce on salad plates. Place the smaller leaves in the center of each plate, rounded sides up. Arrange the grapefruit and avocado around the lettuce mounds in an alternating fashion. Garnish with the toasted pecan halves. At service time, ladle a poppy seed dressing or other dressing over each salad.
3 pink grapefruit
4 avocados, ripe
3 ounces pecan halves
1 tablespoon clarified butter
1/4 teaspoon salt
2 teaspoons chili powder
Servings: 12
1. Without tearing the lettuce leaves, gently remove them from the heads. Wash the lettuce leaves. Break off the tough part of the rib from the bottom of each leaf. Drain the leaves and then dry them. Refrigerate the cleaned leaves.
2. Peel the grapefruit, cut them into supremes and refrigerate.
3. Cut and pit the avocados, then slice them into wedges.
4. Lightly toast the pecans in a sauté pan with the butter, salt and chili powder.
5. Arrange the larger leaves of lettuce on salad plates. Place the smaller leaves in the center of each plate, rounded sides up. Arrange the grapefruit and avocado around the lettuce mounds in an alternating fashion. Garnish with the toasted pecan halves. At service time, ladle a poppy seed dressing or other dressing over each salad.
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