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–+ generous servings
A plate with endive salad, with a pink drink and cutlerey alongside.
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Endive Salad with Avocado and Citrus
Prep Time
20 mins
 
This colorful, crisp Belgian endive salad is layered with creamy sliced avocado, segments of orange and grapefruit, and shaved fennel.
Recipe Type: Salad
Keyword: endive salad
Makes: 4 generous servings
Author: Elizabeth Stark
Ingredients
  • 1 medium shallot, halved lengthwise
  • Zest of 1/2 a lemon plus 2 tablespoons juice, from 1 - 2 lemons
  • Diamond Crystal kosher salt, halve if using another kind of salt
  • 1 small to medium fennel bulb, dark stem removed, fronds reserves and sliced ⅛-inch thick
  • 2 small heads Belgian endive, leaves sliced from core
  • 1 red grapefruit, peel removed and supremed
  • 1 medium navel or Cara Cara orange, supremed
  • 1/2 teaspoon Dijon mustard,
  • 1 teaspoon honey
  • 1/3 cup extra virgin olive oil
  • 2 avocados, sliced 1/2-thick
Instructions
  1. Use a peeler to zest about half a lemon. Slice the strips of zest crosswise into very thin strips. Reserve.
  2. Slice one half of the shallot into thin half moons and finely mince the other half. Put the half moons in a medium bowl, along with the sliced fennel, and toss with 1 tablespoon lemon juice, and a pinch each lemon zest strips and salt. Set aside. (Reserve juiced lemon halves for the avocados.)
  3. Scrape the minced shallots into a 1 - 2 cup jar. Mix with 2 tablespoons lemon juice, a pinch of lemon zest strips, and 1/2 teaspoon salt and set aside for 5 minutes.

  4. Meanwhile, supreme the orange and grapefruit.

  5. Finish the dressing by whisking in 1/2 teaspoon Dijon and 1 teaspoon honey. Whisking all the while, slowly drizzle in the olive oil.
  6. Prep the avocado and drizzle with whatever remaining lemon juice you can squeeze out of the reserved lemon halves
  7. To serve, arrange the endive on a platter. Drizzle with dressing. Layer on the fennel and shallots, citrus segments, and avocado slices. Drizzle with more dressing and gently toss. Garnish with fennel fronds. Serve right away.
  8. Leftover dressing can be stored sealed in the fridge for 3 days.