| Salt and
pepper
Discard tough stems from watercress and lettuce. Rinse greens, drain, wrap
in towels, enclose in a plastic bag, and chill at least 30 minutes or up to
a day.
In a small bowl, mix together a dressing of oil, vinegar, and coriander.
Put greens in a wide, shallow bowl. With a sharp knife, cut peel and white
membrane from grapefruits. Hold fruit over greens and cut between inner membrane
to free segments; arrange fruit on greens. Pit avocado, peel, and slice. Arrange
with grapefruit. Scatter raspberries onto salad, and spoon dressing over salad.
Add salt and pepper to taste. Makes 6 to 8 servings.
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