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Serves: 10
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chopped Escarole Salad With Grapefruit And Avocado recipe on the web!!
Serves 10 to 12
The bitter crunch of the escarole works well with the soft texture of the avocado and slightly sweet, slightly tart taste of the grapefruit.
_ heads escarole leaves, torn into bite-sized pieces
_ Ruby Red grapefruit, peeled, seeded, and cut into bite-sized chunks
_ avocados, peeled, pitted, and cut into bite-sized chunks
___ red onion, thinly sliced
DRESSING:
_ 1/2 tablespoons Dijon style mustard
Pinch sugar
___ cup olive oil
_ tablespoons cider vinegar
___ cup fresh grapefruit juice
Sea salt and freshly ground pepper to taste
In a large salad bowl, combine the escarole, grapefruits, avocados, and onion.
TO PREPARE THE DRESSING: In a small bowl, combine all the dressing ingredients. Whisk until fully blended.
Pour the dressing over the salad and toss. Serve immediately.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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