The health-promoting nutrition of both avocado and citrus are legendary, and this gorgeous salad inspired by chef of the month Alice Waters is a tribute to their healing benefits, as well as the taste sensation produced by their combination.
Zesty, tangy, sweet, creamy, crispy: this salad has it all. Avocado reduces bad cholesterol, while the vitamin C of grapefruit segments, married with the antioxidant goodness and bright flavors of citrus zest completes the healing picture. We hope you enjoy the vibrant flavors of this late-winter wake-up on a plate!
6 small heads curly endive, white hearts only, washed and spun dry
1 large shallot
2 tablespoons white wine or champagne vinegar
Pinch of salt
3/4 cup extra-virgin olive oil
3 ripe avocados
1. Peel the shallot and dice finely. Allow to macerate in a small bowl with the vinegar, 1 tablespoon each of lemon juice and orange juice, and a pinch of salt.
2. Remove grapefruit peel, the white pith just beneath the peel, and the membranes surrounding each segment. Cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon of each.
3. When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste, adding more olive oil or lemon juice if necessary.
4. Cut the avocados in half lengthwise and remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad, adding salt if needed. Arrange on a platter or individual dishes.
5. Artfully place avocado slices alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them.
Inspired by Chez Panisse Café Cookbook, by Alice Waters (Morrow Cookbooks, 1999).