Adapted from Alice Waters
2 medium ruby grapefruits
1 small shallot, minced
1 teaspoon white wine or champagne vinegar
2 ripe Hass avocados, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Chopped fresh parsley
- Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
- Add the shallot and vinegar to the bowl; let the dressing stand for 10 minutes.
- Season the avocado with salt and arrange on plates with the grapefruit sections.
- Whisk the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado. Sprinkle with parsley and serve immediately.