Spring Salad
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Walnut Oil2 medium
Shallot (minced)2 tbsps
Pink Grapefruit Juice (fresh)1 tsp
Sugar1 cup
Chives (chopped fresh)Directions:
1
Dip avocado slices into reserved grapefruit juice
2
Thinly slice avocados
3
Whisk first 4 ingredients together in small bowl
4
Season dressing to taste with salt and white pepper
5
Using small sharp knife, remove peel and white pith from grapefruits
6
Working over large bowl to catch juices, cut between membranes to release segments
7
Squeeze juice from membranes into bowl
8
Reserve juice and segments separately
9
Trim base from endive heads and separate into spears
10
(Can be prepared 1 day ahead
11
Cover dressing, grapefruit juice and endive separately and refrigerate
12
) Place sliced radicchio on platter
13
Arrange endive spears in rows atop radicchio
14
Thinly slice avocados
15
Dip avocado slices into reserved grapefruit juice
16
Fill each endive spear with 1 avocado slice and top with 1 grapefruit segment
17
Whisk chopped fresh chives into dressing and drizzle over salad
18
Sprinkle with toasted chopped walnuts
19
Whisk first 4 ingredients together in small bowl
20
Season dressing to taste with salt and white pepper
21
Using small sharp knife, remove peel and white pith from grapefruits
22
Working over large bowl to catch juices, cut between membranes to release segments
23
Squeeze juice from membranes into bowl
24
Reserve juice and segments separately
25
Trim base from endive heads and separate into spears
26
(Can be prepared 1 day ahead
27
Cover dressing, grapefruit juice and endive separately and refrigerate
28
) Place sliced radicchio on platter
29
Arrange endive spears in rows atop radicchio
30
Fill each endive spear with 1 avocado slice and top with 1 grapefruit segment
31
Whisk chopped fresh chives into dressing and drizzle over salad
32
Sprinkle with toasted chopped walnuts