ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD
Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
- Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.
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