For ➍4 endives
1 pink grapefruit
3 tbs extra virgin olive oil
1 tbs red wine vinegar
½ ts sugar
1 shallot, chopped
1 cup walnuts (60 g), coarsely chopped
Cut the bottom of the endives and remove the hard core. Cut the leaves lengthwise into strips.
Peel and remove white membranes from the grapefruit. Cut into segments above a a bowl, to catch the juice.
Mix the juice, oil and vinegar into a dressing. Season to taste with sugar and salt and pepper.
Mix the endives with the grapefruit and shallots. Pour over the dressing. Sprinkle with walnuts.
Serve as a salad or with cold roasted chicken meat.
The grapefruit originally comes from a 18the century mix of sweet orange and pomelo on Barbados or Jamaica. It was brought to Florida in 1823, where a red pigmented variety was discovered in 1907. A new variety, the ruby grapefruit, was bred in Texas in 1929, where, for a long time, the cultivation of so-called white grapefruits was suspended. Today, it is cultivated mainly in the US, from Florida, Texas and Arizona to California, and around the Mediterranean.
