Chicory salad with Avocado, Grapefruit and Fennel

This is a great salad to make with fennel bulbs, green onions and endive or other chicories. You can make the salad for dinner and it will keep very well over the next day, as the dressing is pretty simple and chicories don’t wilt as fast a other salad greens. The original recipe is from The New Vegetarian Epicure by Anna Thomas,  though I have to give a shout out to the Lynch family for introducing this one to me, who always make it during the winter months. Definitely worth the effort to peel the grapefruit sections too. I also skipped the cilantro since it’s tough to find right now, salad was great anyway.


8 cups torn curly endive(1 large head or 2 small) Escarole works great too, or try a combination of leaves from whatever we get in the share
2 fennel bulbs (1 1/2 cups sliced)
4 green onions, thinly sliced
1/2 cup cilantro leaves
1 large avocado
1 1/2 -2 Tbs. lemon juice
3 Tbs. fruity green olive oil
salt and pepper to taste
2 large pink or red grapefruit

Wash the curly endive well, tear it into bite sized pieces, and spin it in a salad spinner or use kitchen
towels to remove excess moisture. Wash and trim the fennel bulbs, cut them in half lengthwise, and slice
very thinly. In a large salad bowl, toss together the endive, fennel, green onions, and cilantro leaves.
Halve and peel the avocado, slice it, put the slices in a glass dish or bowl, and immediately pour the
lemon juice over them. Drizzle the olive oil over the salad greens, add the avocado and lemon juice and
a little salt and pepper, and toss the salad very gently with your hands until everything is well combined
and lightly coated with dressing.
With a very sharp knife, slice the peel off the grapefruits, cutting away all the white pith, ad then pull them
apart into sections, peeling away the membranes. Scatter the grapefruit sections over the salad and
Serves 8

| December 2nd, 2012 | Posted in Chicories, kicking salad dressings, Recipes |

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