Endive Salad in Grapefruit Dressing
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 116, total fat 9 G., saturated fats 1.5 G., proteins 1.5 G., carbohydrates 9 G., fiber 1.5 G., cholesterol 0 mg, sodium 183 mg, sugar 5.5 G.
Calories 116, total fat 9 G., saturated fats 1.5 G., proteins 1.5 G., carbohydrates 9 G., fiber 1.5 G., cholesterol 0 mg, sodium 183 mg, sugar 5.5 G.
The yellow and red endives in this salad pair beautifully with grapefruit wedges and a sweet-tart grapefruit vinaigrette. The natural vanilla extract added to the vinaigrette softens the grapefruit's bitterness, while the cashews add a touch of creaminess.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup raw cashews
- One and a half pink grapefruits
- 2 tablespoons Dijon mustard
- 1 tbsp. honey
- 1 tbsp. apple cider vinegar
- 1/4 tsp vanilla extract
- 1/4 cup extra-virgin olive oil
- 1 head yellow endive, leaves separated
- 1 head red endive (or a small head of radicchio), leaves separated
We recommend
Recipes with similar ingredients: endive salad, grapefruit, cashew nuts, apple cider vinegar, Dijon mustard, honey
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spread the cashews in a single layer on a baking sheet and toast on the middle rack until golden brown, 5 to 8 minutes. Sprinkle with salt.
- Prepare the vinaigrette dressing:
Grate the zest of half a grapefruit (set aside) and juice one grapefruit. In a blender, combine the zest and juice, mustard, honey, vinegar, and vanilla extract and blend on high speed. Without stopping the blender, add the olive oil in a steady stream. Blend until the dressing is smooth. - Prepare the salad:
Peel the reserved grapefruit half and cut into wedges. Arrange the endive leaves on plates. Sprinkle the endive with grapefruit slices and cashews. Drizzle with the vinaigrette. Sprinkle with a pinch of salt.
Categories:
Recipe collections
Similar recipes
