Avocado, Endive & Apple Salad with Grapefruit Vinaigrette

Stephanie Izard, winner of season four's Top Chef, creates a crisp salad for you to enjoy this season.

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Serves: 4
Makes: 1 qt salad (not including avocado)


Makes 3/4 cup vinaigrette (including grapefruit segments)

  • 1 ruby red grapefruit (about 10 oz)
  • 1 tbsp olive oil
  • 1 tsp raw honey
  • 1 tbsp thinly sliced basil (about 4 basil leaves)
  • 1/8 tsp kosher salt
  • Fresh ground black pepper, to taste


  • 2 Belgian endive, core removed and thinly sliced
  • 1 crisp apple, julienned
  • 2 radishes, thinly shaved
  • 1/3 cup pomegranate seeds
  • 1/8 tsp kosher salt
  • Fresh ground black pepper, to taste
  • 1 ripe avocado


  1. Prepare Grapefruit Vinaigrette: Cut skin from top and bottom of grapefruit and set grapefruit on a cutting board so it stands upright on one of the flat ends. Remove skin and pith from grapefruit with a sharp knife, cutting to the flesh from top to bottom all the way around. Hold skinned grapefruit over a medium bowl and cut in a “V” to remove individual segments from between the visible membrane “walls.” Reserve juices in bowl as you cut, then squeeze remaining membrane to release the rest of the juice once all segments are cut free. Discard membrane. Cut segments crosswise into quarters. Whisk oil and honey into juice, then stir in grapefruit segments and basil. Season with salt and pepper.
  2. Prepare Salad: Gently toss endive, apple, radishes and pomegranate seeds with grapefruit vinaigrette. Season with salt and pepper and set aside.
  3. Cut avocado in half and remove pit. Cut each side in half again, creating 4 quarters. Scoop flesh from skin with a large spoon. Thinly slice each quarter of avocado lengthwise and fan pieces onto 4 plates. Top avocado slices with about 1 cup salad and serve.

Nutrients per serving (1½ tbsp vinaigrette, 1 cup salad, ¼ avocado): Calories: 250, Total Fat: 15 g, Sat. Fat: 2 g, Carbs 29 g, Fiber: 13 g, Protein: 5 g, Sugars: 14 g, Sodium: 180 mg, Cholesterol: 0 mg

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