Endive Citrus Avocado Salad (Print Version)
# Ingredients:
→ Citrus
01 -
2 oranges (Cara Cara preferred)
02 -
1 grapefruit
→ Fresh Produce
03 -
1 ripe avocado
04 -
2 Belgian endives
05 -
1 head Boston or Bibb lettuce, leaves torn
→ Dressing & Seasonings
06 -
Extra-virgin olive oil
07 -
1 tablespoon white balsamic vinegar
08 -
Flaky sea salt (such as Maldon)
09 -
Freshly cracked black pepper
10 -
Parmigiano Reggiano for shaving
# Instructions:
01 -
Slice off the ends of each orange and squeeze the juice into a large bowl. Stand each orange on its flat end and slice downward to remove the skin, hugging the flesh to avoid pith. Slice the peeled oranges crosswise into 1/2-inch thick rounds and place in the bowl with the juice.
02 -
Peel the grapefruit using the same technique as the oranges. Instead of slicing into rounds, segment the grapefruit by cutting along the membranes. Add the segments to the bowl and squeeze the remaining grapefruit juice over everything.
03 -
Slice each endive in half through the core, then cut crosswise into 1-inch wide pieces. Add to the bowl with the citrus.
04 -
Halve the avocado, remove the pit, slice the flesh, and add to the bowl. Season with sea salt and white balsamic vinegar. Toss gently by hand to preserve the delicate ingredients.
05 -
Add the torn Boston lettuce to the bowl and toss gently again with your hands.
06 -
Transfer the salad carefully with your hands to a large serving platter. Season lightly with additional sea salt and pepper. Drizzle with olive oil and shave Parmigiano Reggiano over the top using a vegetable peeler. Add a final crack of black pepper if desired.
07 -
Provide a knife and fork for serving this elegant salad.
# Notes:
01 -
Use your hands when tossing and plating to preserve the integrity of the delicate ingredients.
02 -
The salad is best served immediately after assembly.