One of the superb joys of cooking is repurposing familiar ingredients to new and exciting ends. With that in mind, consider standard food you enjoy and how you might expand their uses in your regular diet. For example, grapefruit is a common breakfast item; give it a fresh makeover with this recipe for Petite Endive Salad with Broiled Grapefruit.
Typically, grapefruit is simply sliced and sometimes sugared before consumption. However, broiling grapefruit tames the tartness of this juicy fruit. The subtle caramelization showcases a new side and taste of grapefruit, and it also pairs well in a salad without overpowering the other ingredients.
Although broiled grapefruit can certainly be enjoyed by itself, this Petite Endive Salad recipe is the true treat. Belgian endive leaves cradle a playful assortment of grapefruit, avocado, corn, walnuts and blue cheese before being finished with a light grapefruit vinaigrette dressing.
Belgian endive is a deliciously trendy substitute to regular green lettuce, and this recipe takes full advantage of its natural shape. In other words, rather than a plain chopped salad, use the leaf intact as a base and serve this as finger food. This fun and modern twist is perfect as a party appetizer, a snack for kids or simply as unique salad presentation.
Start with this Petite Endive Salad with Broiled Grapefruit, and move on from there with Belgian endive. Experiment with different fillings, such as other salad fare, dip, quinoa or seasoned tofu. The possibilities for endive leaves are endless!
- 1 head Belgian endive
- 1 avocado, diced
- 1 grapefruit
- 2 tbsp brown sugar
- 1 tbsp corn kernels
- 1 tbsp walnuts, chopped
- 2 tsp blue cheese crumbles
- 1 tbsp extra virgin olive oil
- 1 tsp mint, minced
- 1/2 tsp salt
- Pinch of cinnamon
Preheat the oven to the broil setting. Slice grapefruit in half, and spread the brown sugar across the exposed segments. Set on a small baking sheet. Place on the rack closest to the broiler, and cook for approximately seven minutes, or until lightly browned.
Once cool enough to handle, remove the segments from three-quarters of the grapefruit. Finely chop. Use a fork or similar tool to juice the remaining grapefruit into a bowl. Add the extra virgin olive oil, mint, salt and cinnamon to the juice; whisk to combine.
Cut the bottom core from the Belgian endive. Separate the individual leaves. Evenly distribute the avocado, grapefruit, corn, walnut and blue cheese amongst the endive leaves. Drizzle with the grapefruit vinaigrette dressing.