Endive, Avocado, and Red Grapefruit Salad
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Martha Stewart Living, February 2004
- Yield Serves 4
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Ingredients
- 2 red grapefruit
- 3/4 teaspoon white-wine vinegar
- 1 tablespoon honey
- 1 1/2 tablespoons low-fat sour cream
- 1/8 teaspoon coarse salt
- Freshly ground pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 4 Belgian endives
- 1 ripe Hass avocado, pitted and peeled
Directions
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Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
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Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
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Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.
Does she add sour cream or yogurt to the dressing? On the clip, she says yogurt.
Is it sour cream or yogurt in the dressing? On the clip, she says yogurt.
Very interesting dressing. I have used it for other salads.
Salad is very good too. Have made it several times.