The citrusy vinaigrette for this salad was inspired by a tequila-based dressing I had in Mexico. The lime, chile powder, agave nectar, and basil mirror the fresh, piquant tastes of Jalisco and complement the creamy avocado and juicy grapefruit that grow in the region. Beets bring it all home.
|2||cups red and gold beets, roasted, peeled, cooled, and cut into wedges|
|2||cups avocado wedges|
|2||cups ruby-red grapefruit wedges|
|¼||cup thinly sliced red onion|
|¼||cup crumbled feta|
|2||Tbsp. finely chopped fresh basil|
|~||Sea salt and black pepper to taste|
|2||Tbsp. freshly squeezed lime juice|
|2||Tbsp. Champagne vinegar|
|3||Tbsp. sunflower oil|
|1½||Tbsp. dry cava or dry sparkling wine|
|1||tsp. agave nectar|
|1||Tbsp. finely chopped fresh basil|
|¼||tsp. chile powder|
|¼||tsp. sea salt|
|¼||tsp. black pepper|
This content is from the book Tiny Bubbles by Kate Simon.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything