By: Susan Holt
Originarily from Mediterranean area, endives are known from ancient times and they were planted by the Greeks, Romans and Egyptians.
The thick leaves can be consumed. Besides this, endives have also some medical properties.
Endives contain essential amino acids, fats, starch, potassium, calcium, iron, magnesium and B1, B2, C, K and P vitamins.
Because they are bitter, endive juice stimulates appetite. At the same time they are diuretic-depurative and light laxative. They are recommended in anorexia, biliary insufficiency and gastric and digestive problems. You can use it as they are or in salads (endive lettuce).
Endive, Avocado, Tarragon and Grapefruit Salad
Ingredients:
8 bulbs red endive
1 large or 2 small grapefruit
1 medium or 2 small avocados, cut in half, pit removed, removed from skin
1/2 cup extra virgin olive oil
4 Tbsp chopped tarragon leaves
Finishing salt and fresh pepper
Optional: shaved cheese (we used manchego)
Directions:
Cut endive on the bias in 1″ pieces, discarding core. Supreme* the grapefruit by removing rind with a sharp knife and reserving segments; juice remaining membrane into bowl with segments and set aside.
Slice each avocado half into two pieces lengthwise. Leaving root uncut, slice lengthwise into thin slices; fan each avocado on a plate. Sprinkle the endive pieces and grapefruit segments over the avocado.
Combine olive oil with remaining grapefruit juice, add tarragon, and spoon over other ingredients. Garnish with finishing salt and pepper and serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
0 Responses to “Endive, Avocado, Tarragon and Grapefruit Salad Recipe”