Endive Salad with Grapefruit Dressing

  0.0 – 0 reviews  • Fruit
“This is a salad of love,” Michael says. “Alex [Gaurnaschelli] loves endive and I love grapefruit. The vanilla in the dressing mellows out the sharper edges of the grapefruit, and the toasted cashews add an almost creamy note.”
Level: Easy
Total: 25 min
Active: 25 min
Yield: 2 servings of salad (plus extra vinaigrette)

Ingredients

  1. 1/4 cup raw cashews
  2. Kosher salt
  3. 1 1/2 pink grapefruits
  4. 2 tablespoons Dijon mustard
  5. 1 tablespoon honey
  6. 1 tablespoon apple cider vinegar
  7. 1/4 teaspoon pure vanilla extract
  8. 1/4 cup extra-virgin olive oil
  9. 1 head yellow endive, leaves separated
  10. 1 head red endive (or small head radicchio), leaves separated

Instructions

  1. Preheat the oven to 350˚ F. Spread the cashews in a single layer on a baking sheet and toast in the middle of the oven until the nuts are golden brown, 5 to 8 minutes. Sprinkle with salt.
  2. Make the vinaigrette: Grate the zest from 1/2 grapefruit (reserve the fruit) and juice 1 grapefruit. In a blender, combine the grapefruit zest and juice, mustard, honey, vinegar and vanilla on high speed. With the machine on, pour the olive oil through the top in a steady stream. Blend until smooth.
  3. Make the salad: Peel the reserved 1/2 grapefruit and cut into segments. Arrange the endive leaves on plates. Intersperse the endive with the grapefruit pieces and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.

Nutrition Facts

Serving Size 1 of 2 servings
Calories 466
Total Fat 36 g
Saturated Fat 5 g
Carbohydrates 37 g
Dietary Fiber 6 g
Sugar 23 g
Protein 6 g
Cholesterol 0 mg
Sodium 735 mg
Serving Size 1 of 2 servings
Calories 466
Total Fat 36 g
Saturated Fat 5 g
Carbohydrates 37 g
Dietary Fiber 6 g
Sugar 23 g
Protein 6 g
Cholesterol 0 mg
Sodium 735 mg

 

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