in Italy

Pink grapefruit with avocado and Parma ham

updated

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Ingredients for 2 servings:

  • 1 grapefruit(s), pink
  • 1 avocado(s)
  • 80 g Parma ham
  • some radicchio
  • 1 tbsp balsamic vinegar, white
  • 2 tbsp rapeseed oil, cold squeezed
  • salt and pepper
  • 1 ciabatta for baking

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Starter for a menu

Peel and segment the grapefruit, reserving the juice. Peel the avocado and slice the flesh into wedges. Wash a few radicchio leaves, spin them dry, and place them on serving plates. Arrange the avocado, grapefruit, and rolled Parma ham on top. Whisk the grapefruit juice with balsamic vinegar and oil, season with salt and pepper, and drizzle the dressing over the salad. Bake the ciabatta according to the package instructions and serve one or two slices per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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