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American · Salad
Endive and Chicory Salad with Grapefruit
Bitter chicory and Belgian endive lifted by ruby grapefruit segments and sweet dried cranberries, dressed in a balsamic vinaigrette thickened with fig preserves and studded with toasted pumpkin seeds.
- YieldServes 4
- Hands-on25 min
- Total26 min
- Difficulty
Ingredients
Salad
- 1 headchicory (curly endive), dark green leaves discarded, pale white and yellow parts washed, spun dry and torn into 5 cm pieces
- 2Belgian endives, bottoms trimmed, leaves separated and cut lengthwise into 1.2 cm strips
- 1ruby red grapefruit, cut into suprêmes
- 40 gdried cranberries, about 1/3 cup
- to tastekosher salt and freshly ground black pepper
Fig and pumpkin seed vinaigrette (half batch, about 120 ml)
- 1½ tbspbalsamic vinegar
- 15 gfig preserves, or another not-too-sweet fruit preserve (about 3/4 tbsp)
- 20 gpumpkin seeds, toasted
- 1 tbspshallot, finely minced (about half a medium shallot)
- 60 mlextra-virgin olive oil
- to tastekosher salt and freshly ground black pepper
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