Some of the most inspired salads are based on a simple but sublime pairing – tomato and basil, chickpea and lemon, apple and peanut, pear and gorgonzola. This salad is no exception, though the pair I have in mind might surprise you: avocado and grapefruit. The grapefruit is sweet and assertive, the avocado, rich and subtle, together they both temper and celebrate each other’s differences, and take kindly to almost any dressing.
On this day I upped the ante with some spicy arugula and nixed the dressing, but so much more is possible.Try baby spinach and a few pignoli nuts and a mustard vinaigrette Try crisp chopped romaine and toasted walnut oil and a dash of red wine vinegar. Try buttery Bibb lettuce, slivered Spanish onions, black olives, and a drizzle of good balsamic. And in August, when you first feel the pangs of summer’s end and lobster are cheap and plentiful, treat yourself by adding freshly steamed lobster to the mix, and chopped cilantro. Dress it simply and elegantly with fresh-squeezed lemon, olive oil, and a little salt and pepper. Speaking from experience on a cold winter’s night with snow all around, I can tell you with conviction —I know no other dish that will quite so amply tide you over until summer returns.