Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette

The profound toastiness of great Korean sesame oil might not be the very first active ingredient that comes to mind for a salad anchored by juicy grapefruit, however the combination is appealing and delicious. Because the taste of the oil is so strong, we mix it with rice vinegar and neutral-flavored canola to yield enough dressing to coat the greens without frustrating them.

Often asked concerns
What is Korean toasted sesame oil?
The best Korean toasted sesame oils have roasty-toasty scents and a nutty flavor. This oil is a bedrock component in Korean cooking, and also used in Chinese, Japanese, and other foods.
Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette
Notes from the Food & Wine Test Kitchen
Add a protein to this salad to bulk it up and make it a meal– it would be tasty with a basic piece of salmon on the side.

Make ahead
While the salad is best prepared fresh, the grapefruits can be segmented and the segments can be stored in an airtight container in the refrigerator for approximately 2 days.

Recommended pairing
We like matching this salad with a brilliant New Zealand Sauvignon Blanc, such as Dog Point Marlborough.
Active ingredients
1 (5-ounce) bundle fresh infant spinach

1 head red Belgian endive, very finely sliced crosswise (about 1 cup).

2 small grapefruit (such as Ruby Red).

1 ripe avocado, sliced.

1 1/2 tablespoons canola oil.

1 1/2 tablespoons rice vinegar.

1 tablespoon Korean toasted sesame oil (such as Chung Jung One Premium, Ottogi Premium Roasted, or Beksul) (see Note).

1/4 teaspoon kosher salt.

1/2 teaspoon gochugaru, piment d’Espelette, or Aleppo pepper.

1/4 teaspoon flaky sea salt.
Instructions.
Cut off top and bottom of each grapefruit. Standing grapefruit upright on a cutting board, cut along sides of each grapefruit to remove peel and pith; turn fruit over, and remove any remaining bits of peel and pith. Holding 1 grapefruit over spinach mix, cut between membranes to separate sectors, letting juices drip into bowl; add segments to spinach mixture.
Blend together canola oil, rice vinegar, sesame oil, and kosher salt in a little bowl. Drizzle over spinach mix; toss gently to coat. Transfer salad to a plate, and sprinkle with gochugaru and flaky sea salt. Serve immediately.

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