Avocado, Grapefruit and Endive Salad with Micro Greens
Here is a simple and refreshing salad with nice textures and flavours. I found the beautiful avocados in one of the stores and had to get them. Since they perish rather quickly, I had to use them in a few dishes right away. A couple of them will be posted. The salad combines the sweet and tangy grapefruit, creamy avocado and slightly bitter endive. A grapefruit vinaigrette pulls everything together nicely. I meant to sprinkle candied nuts on top but forgot, if you have them use them, they will add to this salad. Candied walnuts or macadamia would be my choice.
The micro greens in the salad come with a story. I have been looking for micro greens for a while now but couldn’t find them anywhere. I approached the local grocery stores that I thought should carry them but was advised that they are “not on the list” and therefore cannot be ordered. The other location where I inquired promised to bring them in but didn’t. Very disappointing. I was contemplating growing them myself but it’s so much easier to pick them up every week, like I did in Calgary. In Calgary a Farmer Market vendor brought me a flat every week and that was so convenient. I prefer to get them in a flat, still in the dirt, they keep longer this way. So, no luck in Kelowna. Finally, Feast of Fields event was organized (see my report here) and I was telling my friend Val (morethanburnttoast) about my search for micro greens. We were walking among the tents when I finally spotted a flat of micro greens on one of the tables. I asked the vendor where they came from and he gave me a card and pointed to a guy sitting on a chair nearby. I introduced myself to Doug Haggarty and explained that I am looking for a regular supply of the greens. Bingo. Doug said he is the grower at Festers Peppers farm in Oliver and supplies the micro green to several restaurants in town. Yes, he would be happy to provide me with some. when is he in town next? The next day. He was going to call me between 3:00 and 4:00 for delivery. 3:00 and 4:00 came and went and no call from Doug. By 5:00 I was ready to give up but then thought, no. I want them, I know where I can get them, I am persisting. I called Doug’s cell and left a message. The next day I got a call back and an apology and scheduled another delivery day. He will be here Thursday at 1:00. Thursday at 1:00 came and went and no Doug. Again, I called his cell. Yes, he is in town, parked at one of the hotels and will wait for me if I can come right way. Sure I could. I jumped in the car, met him at the parking lot and got 1lb bag of micro greens. Too much for the amount of cooking I do but still, it’s micro greens. I was going to give some to Val but she was busy with the wedding shower for her lovely daughter and couldn’t take them this time. Doug by the way is a great guy, excited about his products and has beautiful baby vegetables from his farm that he sells to local restaurants. No wonder they can make such gorgeous food, with produce like this delivered to their door. To “compensate me for the inconvenience” as he said, he gave me a bag of gorgeous baby yellow and green zucchini. He even invited me to visit the farm. I definitely plan to visit his farm and hopefully the stores in town will get some of the beautiful produce he has to offer, including micro greens.
2 pink grapefruits
2 heads Belgian endive
1/2 cup chopped candied walnuts or macadamia nut
1/3 cup olive oil
1/3 cup grapefruit juice (from the grapefruits that go into the salad)
1 tablespoon honey or agave syrup
1 tablespoon creme fraiche or cream, optional
Salt to taste
Peel the grapefruits then cut into segments, without the membrane skin. The best way to do it is to cut a thin piece from the top and bottom of each grapefruit so it can stand flat. Following the contour of the grapefruit, use a sharp knife to cut the skin and pith away from the the segments. You should have a fruit with the segments exposed and no pith or skin left. Now hold the grapefruit in your hand and carefully cut along the inside of each segment, right next to the membrane. Once you cut on each side the segment will be freed and you can place it in a bowl. Once all segments are removed squeeze the remaining juice from the grapeferuite into the bowl.
Cut the avocados in half, remove the stone. cut the flesh into slices and drizzle a little of the grapefruit juice over.
Cut the belgian endive horizontally into slices.
To assemble, combine the grapefruit segments, avocado slices and endive and mix gently.
Mix the dressing ingredients until combined, it is not a thick dressing.
Arrange the salad on a plate, drizzle with vinaigrette. i like to drizzle additional honey over the salad once it’s on the plate.
Scatter a few chopped candied nuts on top and serve immediately.