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Ingredients for 4 servings:

1 tomato, peeled, halved and  seeded

1 avocado

½ grapefruit

1 heart of Boston lettuce

1/3 cup half and half cream

2 teaspoons white wine vinegar

4 teaspoons cognac

½ teaspoon tomato paste

Kosher salt and freshly ground white pepper

Cayenne pepper, to taste

8 ounces small cooked shrimp

1 tablespoon freshly minced chives

Olive oil and balsamic vinegar



Cut the peeled and seeded tomato halves into small dice.  Peel, halve, and similarly dice the avocado.  Add the pieces to the tomato in a bowl.  Remove the grapefruit peel and cut the segments from the grapefruit half. Cut them to the same size as the tomato and avocado.  Add to the mixture.


Separate, rinse and spin dry the lettuce leaves.  Cut them into thin strips and hold them in a small bowl.


Dressing: Whisk together the cream, vinegar, cognac, tomato paste and seasonings.  Toss 2/3 of the mixture with the fruit and vegetable mixture.   Taste and adjust seasonings.  Place shrimp in another bowl and toss with remaining dressing.


Serving:  Lightly dress the salad greens by first tossing the lettuce with a drizzle of oil and salt, then sprinkling on balsamic vinegar and tossing again.


Divide the greens among the plates.  Center a portion of the salad mixture  and garnish with the shrimp.  Sprinkle on the chives and serve.


Wine:  Muscadet de Sevre et Maine, sur lie