Citrus and Endive Salad
Citrus and Endive Salad
Ingredients
- 2 grapefruits
- 2 blood oranges
- 2 navel oranges
- 2 endives
- 1 small red onion, thinly sliced (soaked for 10 minutes in ice water)
- 1/4 cup (60 ml) small basil leaves
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- Freshly ground pepper
Instructions
- Supreme the citrus by removing the skin, pith and membrane and divide into skinless sections. Keep the juice for another use.
- Split one of the endives into leaves. Set aside. Remove the core of the other endive and thinly slice lengthwise.
- Gently toss all the ingredients except for the whole endive leaves.
- Serve at room temperature. Garnish with the endive whole leaves.
Citrus and Endive Salad