No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Endive Salad with Grapefruit and Chevre

For a colorful salad, use a combination of pink and white grapefruits.

  • Servings: 4
Endive Salad with Grapefruit and Chevre

Source: Martha Stewart Living, January 2007


  • 1 to 2 grapefruits
  • 1 medium shallot
  • 1/2 teaspoon champagne vinegar
  • 1 teaspoon pink peppercorns
  • 1/2 teaspoon sea salt or coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 Belgian endives
  • 4 celery stalks, thinly sliced on the diagonal (2 tablespoons leaves reserved for sprinkling)
  • 2 ounces chevre (soft goat cheese; about 1/2 small log), cut into four 1/2-inch rounds


  1. Cut peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl. Squeeze membranes over bowl. Strain juice into a measuring cup. Set aside 12 segments; return 1/4 cup juice to the bowl (reserve remaining juice and segments for another use).

  2. Add shallot, vinegar, peppercorns, and salt to bowl with juice; toss. Whisk in oil. Set dressing aside.

  3. Cut each endive in half lengthwise; cut out cores. Cut endive halves lengthwise into thin matchsticks. Toss with celery in a medium bowl. Pour in about three-quarters of the dressing; toss.

  4. Put a small amount of endive and celery onto each of 4 plates, and place a chevre round in center. Arrange 3 grapefruit segments around chevre. Top each salad with remaining endive and celery. Drizzle with remaining dressing, and sprinkle with celery leaves.

Reviews (0)

Related Topics