Our go-to salad for 2019 is Stephen Satterfield's Escarole and Grapefruit salad (found in Root to Leaf: A Southern Chef Cooks Through the Seasons). In spite of numerous trips to various Whole Foods and the Grant Park Farmer's Market, though, I've yet to find escarole to work with. After a little research I learned that arugula and spinach are often substituted for escarole. I struck a balance by making the salad with 1/2 spinach and 1/2 arugula. The first time I served the salad was for a New Year's Eve dinner party and it was an immediate hit. Many friends have since asked for the recipe. The salad assembles quickly like any regular salad: dry ingredients topped by a dressing. This salad provides a celebration of flavors. The sophisticated contrast between the grapefruit, avocado, slightly bitter arugula, and the champagne vinegar dressing leaves you wanting more- and more. We've been eating this salad 2-3 times a week and haven't tired of it yet! The most time consuming step is the process of making citrus supremes from the grapefruit, but the 2-3 minutes of labor is well worth the result.
Ingredient list:
Dressing directions:
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