Monday, May 11, 2015

The Salad As Art - Five Ingredient Grapefruit & Endive Salad

A thing of beauty is a joy forever. Or in the case of today's salad, for how ever long it takes you to eat it. Eye-catching salads are big in my book. Nothing is worse than a boring, or generally bland tasting salad (more about that HERE).  If your dish tastes as striking as it looks, all the better. Today's simple, brightly colored salad of Red Grapefruit and Endive is as pretty as they come. 

Grapefruit & Endive Salad, Photo: NK

This time, I served it alongside a hearty French style Hunter's Stew to lighten the mood a bit, but it would make a great addition to an elegant luncheon or as an extremely quick side for a delicate fish fillet. It's a stunner no matter how you present it. 

A quick prep with a big payoff, Photo: NK 

Ruby Red Grapefruit and Endive Salad
Serves 4 as a light side

1/2 Large Ruby Red Grapefruit, very ripe, peeled & cut into 1/2 inch sections + 1 Tablespoon Grapefruit Juice
2 Medium Belgian Endives, base cut off and leaves carefully separated
1 heaping Tablespoon Minced Italian Parsley
1 teaspoon Olive Oil
1/8 teaspoon Salt
Black Pepper
Flakey Salt to finish (French Grey Salt or other Coarse Sea Salt would be great choices)
Cutting the Endive, Photo: NK

1. In a bowl, toss Endive Leaves gently with the Grapefruit Sections. 

2. In another small bowl, mix the Olive Oil, 1/8 teaspoon Salt, Black Pepper and Grapefruit Juice. Mix.

3. Drizzle dressing over the Endive leads and toss again. 

4. To serve, arrange Endive leaves as pictured in a long rectangular or oval platter. Place Grapefruit sections as you see fit. 

5. Sprinkle with Parsley and one or two small pinches of Coarse Salt (optional). 

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