Week 2: Alice Waters (Endive, Grapefruit and Avocado Salad)

Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information here. Here’s the roundup from last week. 

Week 1 – Julia Child 
Ceasar Salad from the kitchen of More Than Burnt Toast

In the vein of female bloggers – congratulations to Claudia and her family for their new member! Warmest wishes to everyone and blessings on Baby Eva.

I was all set to write a post about how I appreciate Alice Waters and how she rewired the way we look at food. She’s all over the recipes of my home – the gorgeous Pacific Northwest – so that salad and lightly grilled meats and fresh flavors and local forage is common everywhere you turn. I was going to say Alice Waters made salads with citrus and fancy lettuces and avocados and homemade dressings WAY before it was cool to do that. 

But then, I realized how crappy my camera is and somehow, that’s what I’ve been obsessing about for the last few weeks. Seriously. I am not a photographer in any way, shape or form, but even I can tell my photos are awful. Someday, I will take pretty pictures. Until then, you’re stuck with my cheapo point and shoot which I will humph about. 
Home, where it is beautiful and the food is fantastic.
This salad is a fantastic combination of flavors – the creamy avocado sets off the bitter endive while the grapefruit melds nicely with the simple dressing and brightens up the flavors on your tongue. Don’t be afraid to make this salad with any bitter green – this originally called for the hearts of curly endive, but I just used baby endive, because that’s all I could find. You can also get creative with your citrus – oranges, mandarins, lemons, etc. Don’t skimp on the avocado, though, the creaminess is necessary to bring the rest of the salad together. 

Endive, Grapefruit and Avocado Salad

Adapted from Alice Waters

Makes enough for 4 side dishes. Allow 20 minutes. 

4 small, Belgian endive hearts
1 large grapefruit
1 large avocado
1 shallot
3 tablespoons white wine vinegar
2 tablespoons of lemon juice
1/2 cup olive oil

1) Supreme the grapefruit and save any additional juice.* Mince the shallot.
2) Combine the vinegar, the lemon juice, a pinch of salt, the shallots and the leftover grapefruit juice in a small bowl and allow to macerate until ready to serve.
3) Chop the endive into bite size pieces and wash well. Cut the avocado into slices.
4) Split the endive between four plates, then add the avocado and the grapefruit to each plate.
5) Whisk the olive oil into the dressing and sprinkle over each plate. Serve immediately.

* To supreme a citrus, cut off the top and the bottom so it will stand flat on a cutting board. Using a sharp knife, cut the peel and the pith off the fruit, cutting from the top (which you have already cut off) to the bottom (which is resting on the cutting board.) Then cut between the membranes of the fruit to separate out the segments.

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5 Responses to Week 2: Alice Waters (Endive, Grapefruit and Avocado Salad)

  1. bellini says:

    Although we admire all of the gorgeous food photography out there in the blogosphere, good writing and soul have a lot to do with blogging as well. Your salad speaks for itself!

  2. I came across your site through Eats Well With Others and am so glad I did. I love Alice Waters. Her food is always perfection. Thanks for sharing.

  3. Joanne says:

    If there's one thing I would never ever EVER skimp on, it's avocado! I love the combination of flavors in this salad….it has a little bit of everything!

  4. The Baker says:

    That is where you live?!? O my gosh! It looks SO beautiful! Grapefruit is one of the greatest things ever.

  5. That's my family home – I love it there!

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