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oro blanco and avocado salad

with ice plant, fried capers and garlic scapes, pine nuts
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Servings: 4 people
Course: Salad
Ingredients Method

Ingredients
  

for the salad
  • 1 oro blanco or other grapefruit reserve some of it's juice for dressing
  • 1 avocado small-diced
  • 2 oz ice plant snapped into pieces/buds
  • 1.5 tbsp toasted pine nuts
  • dried black lime or sumac to taste
  • maldon salt to taste
  • edible flowers
fried caper dressing
  • 3 tbsp evoo
  • 2 sm anchovies packed in oil
  • 2 tbsp capers rinsed and dried
  • 4 garlic scapes chopped
  • 1 tsp zest from an orange optional
  • aleppo pepper or other red pepper to taste
  • juice leftover from grapefruit
  • pinch of palm sugar if necessary

Method
 

for the dressing
  1. Heat olive oil. Add in anchovies and stir til they break apart, becoming very much part of the oil. Then add in capers, scapes, zest, and red pepper. Fry til the capers are crispy bits. Pour this over a strainer into a small bowl so that the oil and crispy bits are separated. Once cool, you'll stir in some of the fresh grapefruit juice and palm sugar to use as a dressing.
for the salad
  1. On a large plate, I began with a layer of segmented/shredded grapefruit, then diced avocado and ice plant. Add the toasted pine nuts, crispy bits, dressing, edible flowers, and season with dried black lime and salt. Serve immediately.