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| Belgian Endive & Pink Grapefruit Salad
2 ruby red grapefruits, peeled, pith and seeds removed, separated into sections
4 small heads of Belgian endive
2 scallions, thinly sliced
2 tablespoons of mustard
3 tablespoons of white wine vinegar
1 tablespoon of reserved red grapefruit juice
7 tablespoons of walnut oil
1/2 tablespoon of minced Italian parsley
freshly ground pepper to taste
Cut the grapefruit sections into thirds, crosswise and place in bowl. Cut ends from heads of Belgian endive and remove and set aside 4 outer leaves from each head. Slice remaining endive crosswise into 1/4 inch slices. Drain grapefruit, reserving 1 tablespoon of juice for salad dressing. Mix sliced endive, scallions, and grapefruit. Toss and set aside, while preparing vinaigrette.
Whisk mustard, vinegar and grapefruit juice together. Gradually add the oil in a slow, steady stream. whisk in parsley and add pepper to taste. Toss endive mixture with enough dressing to lightly coat and marinate.
Arrange 4 outer leaves of endive on each plate. Divide endive and grapefruit salad into 4 portions and spoon in the middle of leaves. Drizzle additional dressing over uncovered portion of leaves. Serves 4 |
Salad Cookbooks
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