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