Endive, Avocado & Red Grapefruit Salad

endive, grapefruit, avocado At first glance, this Martha Stewart recipe looks like a unique mix of flavors, but when combined, they’re not only pleasing, but result in a combination which most people I’ve served this to, find difficult to stop eating.

I made this for dinner guests, including one couple who were self-described, “unadventurous eaters”, sharing their opinions that avocado is “far too exotic” and endive too “alien in appearance”. In spite of my family’s enthusiasm when I placed the triple-recipe filled salad bowl on the dining room table, I fully expected the raised-eyebrow guests would forgo their portion. When I was ready for seconds, I found, to my great joy and sorrow, the salad bowl, which had been sitting between the vociferous couple, had been not only emptied, but telltale tracks bore witness to someone having swiped the bowl clean with a slice of bread, always the sign of great enthusiasm. Every went home carrying a copy of the recipe.

This recipe serves four, easily doubles or triples, and may be halved. The dressing stores well, refrigerated up to 3 days. Stewart’s presentation is classic – whole endive leaves filled with ingredients – but the problem I have is it requires preparation immediately before serving, as oxidation sets in quickly, browning the avocado and endive.

I prefer, especially when I have several others dishes that need attention prior to serving, to mix all salad ingredients – using a julienne cross-wise on the endive, dicing the avocado and grapefruit – covering them tightly and refrigerating up to an hour before serving.

salad photoEndive, Avocado & Red-Grapefruit Salad – Serves 4

4 endive, cut leaves into 1-inch pieces

2 red grapefruit (Peel, removing pith; work over a bowl to catch juices, cut segments from membranes, letting them fall into bowl; squeeze remaining juice from membranes, adding to bowl)

Fork-whisk together:
3/4 tsp white-wine vinegar
1 1/2 T sour cream
1 T honey
1/8 tsp coarse salt
Freshly ground pepper, to taste
1 1/2 T extra-virgin olive oil

Halve endives, core, cut leaves into 1-inch pieces; Toss with three-quarters of dressing.

Cut 1 avocado into 1/4-inch slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates. Serve.