Ingredients
For Salad:
- 8 baby potatoes
- 3 Florida grapefruits
- 1 small fennel bulb
- 1/2 cucumber
- 1 avocado
- 1 persimmon
- 4 tablespoons fresh pomegranate seeds
- 2 sprigs of tarragon
- 1 head of radicchio
- 1 tablespoon extra virgin olive oil
- 12 jumbo shrimp (peeled and de-veined)
For Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
Preparation
Cook potatoes in boiling salted water until very tender.While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl.Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavour.Zest 2-3 tablespoons of grapefruit peel.Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing shrimp.Thinly slice the fennel and cucumber.Peel and cube the avocado and persimmon.Peel seeds from the pomegranate.Pluck individual tarragon leaves from the stem.Tear the radicchio into medium-sized pieces.Set all ingredients aside.
