Grapefruit And Broad Bean Salad

Preparation:

Preparation: Shell the broad beans then boil them; drain them and remove the coating film. Divide the grapefruits in half and hollow them out, thus extracting the pulp: while emptying them, hold them over a small bowl to collect the juice, and keep the empty fruit halves. Obtain more juice by removing the film from the extracted wedges which you will then mix in another bowl with the broad beans, chicory and lettuce, peeled and roughly chopped. Pour all the grapefruit juice into the blender jar and add half an avocado, peeled and cut into chunks, a third of a glass of water, a generous splash of Worcester and a pinch of salt and pepper. Blend at maximum speed for about a minute, in order to obtain a thick sauce with which you will dress the vegetables. Distribute it among the 6 half-fruits completing them with a slice of tomato, which must be ripe but firm. Sprinkle with a dollop of chopped parsley and serve.