jmw

Avocado, Grapefruit, and Curly Endive Salad with
Citrus Dressing

6 small heads curly endive
1 large shallot
2 tablespoons white wine or champagne vinegar
1 lemon
1 orange
Salt
2 grapefruit
3/4 cup extra-virgin olive oil
3 avocados

Wash and spin dry the curly endive.

Peel the shallot and dice it fine. Let macerate with the vinegar, 1 tablespoon each of
lemon juice and orange juice, and a pinch of salt.

Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit
flesh. Then 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.

When you are ready to assemble the salad, whisk the olive oil into the shallot mixture.
Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary.
Cut the avocados in half lengthwise. 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 and add more
salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado
alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest
of the dressing over them.

Serves 6