Grapefruit and Escarole Salad
Time: 20 minutes
1 head escarole, washed and torn into bite-sized pieces
½ cup flat leaf parsley, chopped
1 ripe grapefruit, peeled, pith removed, fruit cut into segments
1 ripe avocado, peeled, pitted and chopped
3 Tbl fresh lemon juice
1 clove garlic, minced
1 tsp Dijon Mustard
½ cup extra virgin olive oil
Salt and ground black pepper to tast
In a large serving bowl, place the escarole, parsley, grapefruit and avocado.
In a measuring cup, whisk the lemon juice, garlic and Dijon mustard until combined. Continue to whisk while you slowly add the olive oil. Whisk until the vinaigrette is emulsified. Taste and add more lemon juice if needed.
Pour just enough vinaigrette over the salad to moisten the leaves, not drown them. Toss everything together adding more vinaigrette as needed. Season to taste with salt and freshly ground black pepper and serve.
Based off a recipe from food52.com/recipes