Bitter Greens, Grapefruit, and Avocado Salad

Serves 6


  • 1 pink grapefruit
  • 2 teaspoons champagne vinegar
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup extra virgin olive oil
  • 2 heads Belgian endive (red or white), leaves coarsely chopped (4 cups)
  • 2 heads frisée, leaves torn into bite-size pieces (2 cups)
  • 1/2 head escarole, leaves coarsely chopped (4 cups)
  • 1 cup fresh mint leaves
  • 1 avocado, peeled, pitted, and thinly sliced
  • flaxseed, for garnish


  1. Remove the peel and pith from the grapefruit. Working over a bowl to catch the juice, carefully cut between the membranes to remove each whole segment. Set aside.
  2. In a small bowl, whisk together 2 tablespoons of the grapefruit juice, vinegar, sour cream, Dijon, salt, and white pepper. Slowly drizzle in the olive oil and whisk until combined.
  3. In a large bowl, toss together the endive, frisée, escarole, and mint. Divide the salad evenly among six plates.
  4. Top with the grapefruit and avocado slices. To serve, drizzle with the vinaigrette and sprinkle with flaxseed.

Note: Salad dressings can usually be stored in the refrigerator for 2 or 3 days, so you can make it ahead of time or make extra—simply whisk it until smooth before serving.