iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Walnut and Almond Cake with Orange-Pomegranate Compote

Ingredients:
Vegetable oil, 1 3/4 cups walnuts, 1 cup whole almonds, 1/4 cup matzo cake meal, 8 large eggs, separated, 1 tablespoon grated lemon peel, 1 tablespoon grated orange peel, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1 cup sugar, divided, 2 tablespoons orange juice, 4 large oranges, peel of 1 orange removed in strips and reserved, 1 cup pure unsweetened pomegranate juice, 1 cup sugar, 1 tablespoon fresh lemon juice

Instructions:
Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.
Upside-Down Honey Cheesecakes

Ingredients:
1 cup sugar
1/3 cup honey
1/4 cup (1/2 stick) unsalted butter
1/3 cup water
3 (8-ounce) packages cream cheese, room temperature
2/3 cup (packed) golden brown sugar
1 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature
Assorted fresh berries (for garnish)

Instructions:
Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins.
Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
Chocolate-Honey Dome Cake with Chocolate-Honey Glaze

Ingredients:
Nonstick vegetable oil spray
2 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup honey
2 large eggs
1 teaspoon vanilla extract
3/4 cup vegetable oil
1 1/2 cups buttermilk
1 tablespoon water
1 teaspoon unflavored gelatin
1 1/4 cups heavy whipping cream, divided
1/2 cup sour cream
3 tablespoons honey
1/2 cup finely grated bittersweet chocolate (about 1 ounce)
10 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
1/2 cup honey
1 cup pecans
toasted
chopped

Instructions:
Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom with parchment round. Whisk flour, cocoa powder, baking soda, and salt in medium bowl. Whisk sugar, honey, eggs, and vanilla in large bowl to blend. Whisk in oil, then half of dry ingredients. Whisk in buttermilk, then remaining dry ingredients. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 55 minutes (cake will dome). Cool 10 minutes. Invert onto rack; remove parchment. Turn over; cool cake completely on rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
Cut cake in half horizontally. Place bottom half of cake on cardboard round, tart pan bottom, or springform pan bottom.
Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin. Bring 1/4 cup cream to boil in small saucepan. Remove from heat and stir in gelatin mixture. Cool to room temperature, stirring often, about 5 minutes.
Meanwhile, using electric mixer, beat remaining 1 cup cream, sour cream, and honey in medium bowl until peaks form. Beat gelatin mixture, then grated chocolate into whipped cream mixture. Immediately spread filling over bottom half of cake, leaving 1/2-inch border at edges. Place top half of cake atop filling, pressing gently to spread filling just to edge of cake. Cover and chill cake overnight.
Place chocolate in large measuring cup. Bring cream and honey to boil in heavy small saucepan, stirring to blend. Pour hot cream mixture over chocolate in cup; stir until smooth. Let cool 5 minutes.
Place rack on rimmed baking sheet. Transfer cake to rack. Pour glaze over cake, allowing glaze to drip down sides. Use spatula to spread glaze over sides. Pat nuts onto sides of cake. Chill 1 hour to set glaze. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Dried Fruit and Almond Haroseth

Ingredients:
3/4 cup pitted dates (about 4 ounces)
1/3 cup raisins
6 small Calimyrna figs, stemmed
1 small orange, seeded, cubed
1/3 cup coarsely chopped almonds
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/4 cup dry red wine

Instructions:
Coarsely chop first 7 ingredients in processor. Add wine and blend, using on/off turns, until orange is finely chopped but mixture is still chunky. Transfer to bowl. DO AHEAD Can be made 4 days ahead. Cover; chill.
Steamed Artichokes with Salsa Verde

Ingredients:
1/2 teaspoon fennel seeds, 1/2 cup fresh Italian parsley leaves, 2 tablespoons drained capers, rinsed, 3 tablespoons chopped shallot, 2 garlic cloves, coarsely chopped, 1 1/2 tablespoons fresh tarragon leaves, 1 anchovy fillet, Pinch of dried crushed red pepper, 1/2 cup extra-virgin olive oil, 2 tablespoons whipping cream, 2 teaspoons Sherry wine vinegar, 4 medium globe artichokes, 1/2 lemon

Instructions:
Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper. DO AHEAD Salsa verde can be made 2 hours ahead. Let stand at room temperature.
Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, cut top 1/2 inch off each remaining leaf. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichokes.
Place rack on bottom of large pot. Add enough water just to touch rack. Bring to boil. Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.
Transfer 1 artichoke to each of 4 plates. Cool 10 minutes. Divide salsa verde among 4 small bowls and serve alongside artichokes.
Orange-Roasted Baby Carrots with Honey

Ingredients:
1 1/2 pounds slender baby carrots, trimmed, scrubbed
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 teaspoon (packed) finely grated orange peel
1/3 cup fresh orange juice
1 1/2 tablespoons honey
Fleur de sel or Maldon sea salt*
*Sea salts are available at some supermarkets and specialty foods stores and online from chefshop.com.

Instructions:
Preheat oven to 400°F. Arrange carrots in single layer on rimmed baking sheet. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 10 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Transfer carrots and any juices to platter. Drizzle lightly with additional olive oil. Sprinkle with fleur de sel.
Spaghetti Carbonara with Pork Belly and Fresh Peas

Ingredients:
1/2 teaspoon coarse kosher salt
1/2 teaspoon coriander seeds, crushed
1 pound fresh pork belly
1 small onion, quartered
1 small carrot, peeled, quartered
1/2 celery stalk, cut into 2-inch pieces
2 garlic cloves, peeled, smashed
1 bay leaf
1/4 teaspoon whole black peppercorns
2 tablespoons (or more) dry white wine
1/2 cup low-salt chicken broth
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup dry white wine
1 pound spaghetti
1 1/2 cups fresh shelled peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen petite peas, thawed
2 large eggs
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Pecorino Romano cheese
1/4 cup chopped fresh Italian parsley

Instructions:
Rub coarse salt and coriander into pork belly. Cover and chill at least 4 hours and up to 2 days.
Preheat oven to 275°F. Place pork belly in large ovenproof saucepan. Add onion, next 5 ingredients, 2 tablespoons wine, and chicken broth. Bring to boil, cover, and transfer to oven. Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours 15 minutes. Cool slightly. Cover and chill at least 1 day and up to 2 days.
Discard any solidified fat on surface of pork belly mixture. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. Rewarm mixture in saucepan just until melted. Strain liquid into measuring cup. Add white wine if necessary to measure 1/2 cup. Cut rind and all but 1/4-inch layer of fat from pork belly. Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips.
Heat oil in heavy large skillet over medium-high heat. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Add garlic and sauté 1 minute. Add pork cooking liquid and 1/4 cup wine. Bring to boil, then cover and keep warm.
Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.
Meanwhile, whisk eggs in large bowl. Add 1/4 cup Parmesan cheese, Pecorino Romano cheese, and parsley; set aside.
Drain pasta, reserving 1 cup cooking liquid. Whisk 1/4 cup hot cooking liquid into egg mixture. Add pasta; toss to coat. Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide among bowls and serve, passing remaining 1/4 cup Parmesan cheese alongside.
Chicken Frico with Gremolata

Ingredients:
1 cup finely grated Parmigiano-Reggiano cheese
1/2 cup finely chopped Italian parsley
5 teaspoons grated lemon peel
4 small garlic cloves, chopped
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
12 (3- to 4-ounce) chicken or turkey cutlets, patted dry
3 tablespoons olive oil

Instructions:
Preheat oven to 400°F. Sprinkle generous 2 tablespoons cheese on nonstick baking sheet; spread to 3 1/2-inch circle. Repeat with remaining cheese, spacing frico 1 inch apart. Bake until bubbly and golden, about 5 minutes. Remove from oven. Using metal spatula, loosen edges. Let stand 30 seconds. Transfer to platter. DO AHEAD Can be made 1 day ahead. Store at room temperature in airtight container.
Toss parsley and next 4 ingredients in medium bowl. Set gremolata aside.
Preheat broiler. Toss chicken and oil in large bowl; sprinkle with salt and pepper. Divide cutlets between 2 baking sheets. Broil 1 sheet until chicken is cooked through, about 5 minutes. Tent pan with foil; repeat with remaining cutlets.
Place 1 cutlet on plate; sprinkle with 2 teaspoons gremolata. Top with another cutlet; sprinkle with 2 teaspoons gremolata. Top with frico. Repeat with remaining cutlets, gremolata, and frico.
Roasted Lamb Chops with Charmoula and Skillet Asparagus

Ingredients:
1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallot
1 teaspoon finely grated lemon peel
*Sometimes labeled sweet pimentón de La Vera; available at some supermarkets
at specialty foods stores
and from tienda.com.

Instructions:
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.
Pot Roast with Orange and Dates

Ingredients:
2 (2 1/2-pound) boneless beef chuck roasts, each about 7x4x2 inches
4 teaspoons sugar
3 tablespoons olive oil, divided
1 pound onions, thinly sliced
6 tablespoons red wine vinegar
1/2 teaspoon ground allspice
2 cups low-salt chicken broth
1 cup orange juice
1/2 cup tomato sauce
2 cups pitted dates
1/2 cup chopped fresh Italian parsley

Instructions:
Preheat oven to 350°F. Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Add roasts. Cook until brown, about 8 minutes per side; transfer to plate. Add 1 tablespoon oil and onions to pot. Sauté until dark brown, stirring often, about 10 minutes. Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits. Add broth, orange juice, and tomato sauce; bring to boil. Return roasts and accumulated juices to pot. Scatter dates around roasts; sprinkle with parsley.
Cover pot; place in oven. Braise roasts 1 hour. Turn roasts over, cover, and braise until tender, about 1 hour. Tilt pot; spoon off fat from top of sauce. Cool uncovered 1 hour. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold; cover and keep chilled.
Preheat oven to 350°F. Transfer roasts to board, scraping sauce into pot. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish. Spoon sauce over. Cover; rewarm about 25 minutes.
Sauteed Striped Bass with Mint Pesto and Spiced Carrots

Ingredients:
1/4 cup (packed) fresh mint leaves
1/4 cup lightly toasted shelled unsalted natural pistachios
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
Coarse kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
4 (6- to 8-ounce) striped bass fillets (with or without skin)
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil, divided
12 ounces medium carrots, peeled, thinly sliced into rounds
1/8 teaspoon dried crushed red pepper
1 cup low-salt chicken broth
3 tablespoons fresh lemon juice

Instructions:
Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.
Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.
Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total.
Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.
One-Hour Shrimp Paella

Ingredients:
1 tablespoon olive oil
8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
2 cups chopped onions
1 cup chopped red bell pepper
1/4 teaspoon (generous) saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
3 1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups arborio rice or medium-grain white rice
1 pound uncooked peeled deveined large shrimp
1/2 cup pimiento-stuffed green olives
halved

Instructions:
Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.
Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

Ingredients:
1/2 cup extra-virgin olive oil, 1/4 cup chopped fresh chives, 1 teaspoon fresh lemon juice, 1/4 teaspoon finely grated lemon peel, 6 tablespoons white wine vinegar or unseasoned rice vinegar, 6 to 12 large eggs, 2 pounds medium asparagus spears, trimmed, 3 tablespoons olive oil, 3 ounces thinly sliced prosciutto

Instructions:
Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.
Pea Salad with Radishes and Feta Cheese

Ingredients:
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
*Available at natural foods stores and Asian markets.

Instructions:
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
Grapefruit and Avocado Salad with Ginger-Cassis Dressing

Ingredients:
3 tablespoons extra-virgin olive oil
3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
2 tablespoons minced peeled fresh ginger
4 teaspoons Sherry wine vinegar
2 large Ruby Red grapefruits
1 large head of butter lettuce, leaves separated
1 large avocado
halved
pitted
peeled
sliced

Instructions:
Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.