Yield: 8 servings
|3 larges||Ruby grapefruits|
|½ cup||Olive oil|
|2 tablespoons||Red-wine vinegar|
|½ teaspoon||Ground cumin|
|1 small||Head curly endive or chicory|
|1 small||Red onion, thinly sliced|
1. With serrated knife, cut away rind and membrane of each grapefruit.
Working over a bowl to catch and reserve the juice, section grapefruits and place in bowl. Measure 2 T grapefruit juice and place in small jar. Cover and refrigerate grapefruit sections at least 15 minutes or up to 4 hours.
2. Meanwhile, add oil, vinegar, and cumin to grapefruit juice in jar.
Seal jar and shake oil mixture, or salad dressing until well mixed.
Refrigerate until ready to serve.
3. Just before serving, into large bowl, tear endive into bite-size pieces. Separate onion slices into rings. Add onion rings and grapefruit sections to salad bowl. Shake dressing and drizzle over salad. Toss and serve immediately.
Country Living/December/92 Scanned & fixed by Di Pahl & <gg>