Skip to main content
Epicurious
Bon Appétit

Spring Salad

1.3

(1)

A composed salad that features all the bright and pretty colors of the season.

Recipe information

  • Yield

    Serves 6

Ingredients

1/3 cup walnut oil or other nut oil
2 medium shallots, minced
2 tablespoons fresh pink grapefruit juice
1/4 teaspoon sugar
3 pink grapefruits
3 Belgian endive heads
1 head radicchio, thinly sliced
2 avocados, peeled, pitted
1/4 cup chopped fresh chives
Toasted chopped walnuts

Preparation

  1. Step 1

    Whisk first 4 ingredients together in small bowl. Season dressing to taste with salt and white pepper.

    Step 2

    Using small sharp knife, remove peel and white pith from grapefruits. Working over large bowl to catch juices, cut between membranes to release segments. Squeeze juice from membranes into bowl. Reserve juice and segments separately. Trim base from endive heads and separate into spears. (Can be prepared 1 day ahead. Cover dressing, grapefruit juice and endive separately and refrigerate.)

    Step 3

    Place sliced radicchio on platter. Arrange endive spears in rows atop radicchio. Thinly slice avocados. Dip avocado slices into reserved grapefruit juice. Fill each endive spear with 1 avocado slice and top with 1 grapefruit segment. Whisk chopped fresh chives into dressing and drizzle over salad. Sprinkle with toasted chopped walnuts.

TagsSaladShallotVegetableGrapefruitCitrusFruitEndiveChicoryLeafy GreensRadicchioAvocadoChiveHerbs & SpicesWalnutNutSideMainDinnerLunchDairy FreeVegetarianVeganGluten FreeEasyQuickWeeknight MealsNo-CookJuneteenthSpringBon Appétit
Read More
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Ensalada Rusa (Pink Potato Salad)
This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.