Avocado-grapefruit Salad With Pomegranate Dressing


For Shallots: 1 quart vegetable oil, for frying 20 medium shallots (1 1/2 pounds), thinly sliced 1/2 cup all-purpose flour For Dressing: 1/4 cup extra-virgin olive oil 1/4 cup pomegranate molasses, + more for drizzling 1 tablespoon red-wine vinegar For Salad: 3 ruby red grapefruits 16 cups loosely packed baby lettuces, such as arugula & radicchio 2 Hass avocados, each cut into 15 wedges 3 tablespoons pomegranate seeds, for garnish (optional)


Avocado-Grapefruit Salad With Pomegranate Dressing, Recipe

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