Endive Citrus Avocado Salad

This vibrant Endive, Citrus & Avocado Salad combines refreshing citrus, creamy avocado, and pleasantly bitter endive for a perfect balance of flavors and textures. The light dressing of white balsamic vinegar and olive oil allows these premium ingredients to shine in their natural glory.

I started making this salad during winter when good produce seemed scarce, and discovered that citrus season actually provides some of the brightest flavors of the year. Now it appears regularly at my dinner parties where guests always ask for the recipe.

Ingredients

• Oranges: Two Cara Cara oranges recommended for their rosy flesh and sweet flavor
• Grapefruit: Adds a pleasant tanginess that balances the sweeter oranges
• Avocado: Provides creamy richness and makes the salad more substantial
• Belgian endive: Brings a sophisticated bitter note and delicate crunch
• White balsamic vinegar: Offers acidity without overpowering the delicate flavors
• Bibb or Boston lettuce: Creates a tender bed for the heartier ingredients
• Extra virgin olive oil: Use your best bottle as the flavor will stand out
• Flaky sea salt: Maldon preferred for its delicate texture and clean flavor
• Parmigiano Reggiano: Adds an umami element that ties everything together

Step-by-Step Instructions

Prepare Citrus:

Cut the ends off oranges and squeeze juice into your salad bowl. Stand orange on its flat end and carefully cut away peel and pith. Slice oranges crosswise into half inch rounds. Repeat with second orange and add all slices to the bowl with juice.

Segment Grapefruit:

Use the same technique to remove peel and pith from grapefruit. Instead of slicing, use your knife to cut along membranes and release perfect segments. Drop segments into the bowl and squeeze remaining grapefruit membranes over everything to capture all juice.

Prep Endive:

Slice each endive head in half lengthwise through the core. Then cut crosswise to create one inch pieces. Add these to your bowl with the citrus. The slight bitterness contrasts beautifully with the sweet citrus.

Add Avocado And Season:

Halve your avocado, remove the pit, and slice into elegant pieces. Add to the bowl with citrus and endive. Season with flaky sea salt and white balsamic vinegar. Toss everything very gently using your hands to preserve the integrity of each ingredient.

Incorporate Lettuce:

Add the torn Boston or Bibb lettuce leaves and again toss very gently with your hands. The tender lettuce should be added last to prevent bruising or wilting from the acidic citrus juices.

Plate And Finish:

Using your hands, transfer the salad to a beautiful serving platter. This gentle handling preserves the distinct elements. Season with additional flaky salt and freshly cracked pepper. Drizzle generously with your best olive oil. Finish with shaved Parmigiano Reggiano using a vegetable peeler for elegant, thin slices.

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You Must Know

The way the salty shavings of Parmigiano melt slightly against the warm citrus creates an unexpected harmony that elevates this from a simple salad to something truly special. My grandmother, who typically preferred traditional Italian dishes, once told me this was the most elegant salad she had ever tasted.

Citrus Selection Tips

The success of this salad depends greatly on your citrus selection. Look for fruits that feel heavy for their size, indicating high juice content. Cara Cara oranges offer a beautiful pink flesh and sweeter flavor than standard navels, but any good quality orange works well. For grapefruit, ruby varieties provide both visual appeal and slightly less bitterness than white varieties.

Make Ahead Possibilities

While this salad is best assembled just before serving, you can prepare components in advance. Segment citrus up to 24 hours ahead and store covered in the refrigerator in their own juices. Clean and dry lettuce leaves and store wrapped in paper towels. Slice endive and store in cold water to prevent browning. The avocado should always be cut just before serving to prevent oxidation.

Serving Suggestions

This salad pairs beautifully with simply prepared proteins like grilled fish, roasted chicken, or even alongside a cheeseboard for an elegant light meal. The bright acidity cuts through richer dishes making it an excellent accompaniment to holiday meals. Serve on your most beautiful platter to showcase the vibrant colors, and offer guests both a knife and fork for easy eating.

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Frequently Asked Questions

→ What's the best way to segment citrus fruits for this salad?

For perfect citrus segments, first slice off the ends of each fruit. Stand it on one flat end and slice downward following the curve of the fruit to remove all peel and white pith. For oranges, slice crosswise into rounds. For grapefruit, run your knife along each membrane to release clean segments. Always work over a bowl to catch the valuable juice.

→ Can I prepare this salad in advance?

While you can prepare the individual components ahead of time (segmenting citrus, washing lettuce), this salad is best assembled just before serving. The delicate nature of the ingredients and the importance of the textures mean it doesn't hold well once dressed. If needed, keep components separate and refrigerated until ready to combine.

→ What can I substitute for Belgian endive?

If Belgian endive isn't available, try radicchio for a similar slight bitterness, though it's more intensely flavored. Alternatively, use frisée for texture or even romaine hearts for crispness. Each alternative will change the flavor profile, but will work with the citrus and avocado combination.

→ Why use white balsamic vinegar specifically?

White balsamic vinegar offers a milder, slightly sweeter flavor than regular balsamic without discoloring the bright ingredients. However, you can substitute with champagne vinegar, white wine vinegar, or even fresh lemon juice if white balsamic isn't available. The acidity helps balance the sweet citrus and rich avocado.

→ What main dishes pair well with this salad?

This bright, citrusy salad pairs beautifully with grilled fish like sea bass or salmon. It also complements simple roasted chicken or pork tenderloin. For a vegetarian meal, serve alongside a creamy risotto or a light pasta dish. The acidic components cut through rich dishes while the fresh flavors enhance lighter proteins.

→ Can I make this salad dairy-free?

Absolutely! Simply omit the Parmigiano Reggiano. You might want to add toasted pine nuts or sliced almonds to provide a similar savory note and textural contrast. A sprinkle of nutritional yeast can offer a somewhat cheese-like flavor if desired.