Pink grapefruit, avocado & feta salad with a chile vinaigrette

Do remind me what you give for a first anniversary? Ah yes, of course paper – the ultimate romantic gift. To keep it practical, why not give a roll of paper towels or an old newspaper? The ‘modern’ option is a clock. Wow. Nothing says ‘I love you’ like a clock.

Why all this chat about first anniversary gifts? Because reader, next month is the anniversary of the announcement of Mike Smith’s ‘discovery’. Yes, Mike Smith from Denbighshire in England. You remember Mike, don’t you?

You don’t? Oh dear…Well let me refresh your memory. Mike from Denbighshire created the hottest chile ever recorded. It’s all coming back to you now, isn’t it?

Mike wasn’t out to create something super hot – he was after a pretty plant for his Chelsea Flower Show display. But his ‘Dragon’s Breath’ chile scores 2.48 million on the Scoville heat index – beating the Carolina Reaper, that clocks in at a cool – pardon the pun – 2.2 million.

Scientist figure that Dragon’s Breath is so hot that if you ate one you could go into anaphylactic shock. I’m going to trust them on this one. Here’s the thing – more heat isn’t always better. At the Chile Trail we’re all about heat but we’re also all about the food. If it’s too hot and you can’t taste anything then what’s the point?

Take this cute as a bug salad we whipped up. It’s got mild chile molido in the dressing and a sprinkle of chile pequin on top. Is it hot? Yes. Can you make it hotter? Darn straight you can – just add some more or use our hot chile molido instead. But it’s not so hot that you lose the flavor of the pink grapefruit, avocado and feta cheese. So congrats Mike from Denbighshire. We’ll be sending over a congratulatory paper plate to celebrate.

But the Dragon’s Breath chile? We’ll pass, but thanks anyway.

Serves 3-4 as a side salad

4 large handfuls of lettuce, washed

1 pink grapefruit

3 oz feta cheese, crumbled

½ avocado, sliced thinly

3 Tbsp lime juice

½ tsp mild chile molido

4+ Tbsp vegetable oil

chile pequin, to garnish

To segment the grapefruit, take a thin slice off the top and bottom, so the grapefruit can sit on a chopping board. Take a sharp knife and slice off the skin and white pith by cutting along the curve of the grapefruit. Next, make v-shaped cuts to release the grapefruit segments. When you’re cutting the segments out, hold over a bowl so you can capture any juice.

To make the dressing, mix the lime juice, chile molido and vegetable oil together, along with any grapefruit juice. Taste, add salt and a bit more oil if the dressing is too sour.

Arrange the lettuce leaves on a platter. Top with the grapefruit segments, feta cheese and avocado. Garnish generously with the chile pequin and drizzle the dressing over the salad. Serve any extra vinaigrette on the side.

 

 

 

 

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