Name: Pink Grapefruit, Avocado, and Watercress Salad
Yield: Serves 4
Ingredients: 16 shelled hazelnuts; bunch of watercress; 1 pink grapefruit; 1 ripe avocado; 8–12 slices of prosciutto; 8–12 wafer-thin slices of young romano (optional); 1 tablespoon minced parsley; 1 tablespoon Dijon mustard; 2 tablespoons sherry vinegar; sea salt and freshly ground black pepper; 3 tablespoons (40ml) mild-tasting extra-virgin olive oil; 3 tablespoons hazelnut oil

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Pink Grapefruit, Avocado, and Watercress SaladCookbook cover image courtesy of Random House

This elegant, light salad is ideal to serve as a first course. Pink grapefruit and peppery watercress cut the richness of avocado, and a scattering of toasted hazelnuts and hazelnut oil in the dressing suggest a flavor of early fall. Prosciutto is a graceful inclusion, but you can leave it out for a lighter vegetarian salad if you like.

Recipe notes

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