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.
|Home, where it is beautiful and the food is fantastic.|
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
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.