Endive, Citrus & Avocado Salad
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Here’s another classic combination that works so well: endive + avocado + citrus. Flavorwise, it’s bitter + sweet + tart. Texturewise, it’s crisp + creamy + cool. All of the elements play so nicely together.
This is the kind of salad you don’t need a recipe for, as the seasonings are minimal: olive oil, vinegar, fresh citrus juice, salt, and pepper. But I do think it’s worth sharing a few tips:
- Use a variety of citrus. Pick oranges and grapefruits that will give you a mix of colors and levels of sweetness. Cara Cara oranges, for instance, are on the sweet side, so pairing them with a tart grapefruit is a good idea. Cara Cara’s are particularly beautiful, too, so if you can find them, I highly recommend, but all of the citrus we’ve been getting up here has been great, so use what is good from your markets/what you can find.
- Cut the citrus in a variety of shapes. Mostly for visual appear but also for the eating experience, it’s nice to cut the citrus in different shapes: I like cutting the oranges into rounds and the grapefruit into segments.
- Use your hands to toss. Orange segments and avocado slices are delicate. When you toss and plate with your hands, you can better preserve their integrity.
- Serve with a knife and fork. As some of the orange slices are on the large side here, it’s nice to serve this salad with a knife and fork.
This is the kind of salad I feel I could eat every night: so refreshing and light, but completely satisfying, too.