Grapefruit Tartare with Avocado and Coriander

A 2008 Bon Appetit recipe served as the basis for our recipe below.

2 pink grapefruits                              $1.98

2 tablespoons olive oil                    $0.20

1 small minced shallot                     $0.40

1 teaspoon soy sauce                       $0.05

1 teaspoon honey                              $0.10

1 teaspoon sesame oil                      $0.15

1 teaspoon grated fresh ginger     $0.10

1 teaspoon ground coriander       $0.10 (plus extra for sprinkling)

2 cups mixed greens                         $1.00

2 small avocados, sliced                 $1.50

Total Cost for 4-6                               $5.58

Using a small, sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 5 slices, and then cut those slices into 1/2 inch strips. Cut the second grapefruit in half crosswise. With the first half, repeat the slicing process that you did on the first grapefruit. With the second half, juice it, and reserve the juice and throw out the peel.

Whisk the juice, olive oil, shallot, soy sauce, honey, sesame oil, ginger and coriander together in a small bowl. (We ended up adding more sesame oil and soy sauce to suit our tastes, but it’s up to you.) Season to taste with salt and pepper.

Take half of the dressing and combine it with your strips of grapefruit, mixing together well. You’ll need to be somewhat gentle to keep the strips together: we suggest digging in with your hands on this step. Now, take a mold of some sort (we used a pewter Jefferson cup, but surely there’s something more professional) and form a circular mound of grapefruit on the center of each salad plate.

Surround the grapefruit with the greens and avocado and drizzle with the remaining dressing. Finish with a sprinkle of coriander over the grapefruit and ENJOY!

—————

Woah woah woah. Grapefruit Tartare? That doesn’t make any sense!

You’re right: tartare refers to raw meat, usually beef, prepared with egg and dijon mustard and other yumminess. This is a play on a tuna tartare (pictured below) because of the similar colors and textures – you can call it whatever you want, but here on 2frugalfoodies, we’re sticking with the tartare in the title.

Tuna tartare:

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