This dish is seasonal for us. This grapefruit and endive salad was made at every Christmas dinner. The tangy grapefruit pairs perfectly with the bitter endive and buttery avocados. Step aside romaine, endives and radicchio are both leafy vegetables that will elevate your dish. After you make this salad once, it will be your new favorite!
For the pistachios, preheat the oven to 350 degrees fahrenheit. Place pistachios on a baking sheet and roast for six to eight minutes, or until there is an aroma and slight color change to golden brown. Let the pistachios cool before roughly chopping. Set aside.
For salad toppings, supreme the grapefruit and thinly slice the avocado. On a plate, season both ingredients with one tablespoon of olive oil, juice of grapefruit, salt, and pepper. Set aside in the fridge.
For the white endive, chop off the root end followed by slicing the head in half horizontally. With your hands, peel off the leaves. Repeat this same process for the radicchio. In a salad bowl, toss arugula, endive, and radicchio with one tablespoon of extra virgin olive oil, lemon juice, salt, and pepper.
To assemble, divide tossed salad onto serving plates. Top the salad with avocado, grapefruit, and pistachios. Buon Appetito!
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This recipe calls to supreme a grapefruit. What does that mean? In the culinary wold, citrus segments are called supremes. This process gets rid of the membranes between the wedges and the bitter white pith.
We recommend using a 5-inch utility knife when cutting citrus supremes. This allows for cleaner cuts and more control.
We are Elise and Evan and we're so glad you are here! Cheffing up tasty bites and sips is our love language and we are very happy to share these recipes with you. We both have valuable restaurant experience and have learned a thing or two about making tasty bites and sips. Through Carnelian Cooks we are sharing all of our tips and tricks! Please provide a comment or feedback below on any recipes that you give a try.