| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Belgian |
April 1991 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Walnut oil or other nut oil |
| 2 |
md |
Shallots; minced |
| 2 |
tb |
Fresh pink grapefruit juice |
| 1/4 |
ts |
Sugar |
| 3 |
|
Pink grapefruits |
| 3 |
|
Belgian endive heads |
| 1 |
|
Head radicchio; thinly sliced |
| 2 |
|
Avocados; peeled, pitted |
| 1/4 |
c |
Chopped fresh chives |
|
|
Toasted chopped walnuts |
INSTRUCTIONS
Whisk first 4 ingredients together in small bowl. Season dressing to taste
with salt and white pepper.
Using small sharp knife, remove peel and white pith from grapefruits.
Working over large bowl to catch juices, cut between membranes to release
segments. Squeeze juice from membranes into bowl. Reserve juice and
segments separately. Trim base from endive heads and separate into spears.
(Can be prepared 1 day ahead. Cover dressing, grapefruit juice and endive
separately and refrigerate.)
Place sliced radicchio on platter. Arrange endive spears in rows atop
radicchio. Thinly slice avocados. Dip avocado slices into reserved
grapefruit juice. Fill each endive spear with 1 avocado slice and top with
1 grapefruit segment. Whisk chopped fresh chives into dressing and drizzle
over salad. Sprinkle with toasted chopped walnuts.
Serves 6.
Bon Appetit April 1991
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