Endive Spears with Chicken Salad and Red Grapefruit
2 head(s), large, Belgian
1 medium, red
Cooked boneless skinless chicken breast
1 cup(s), chopped, roasted, finely chopped
3 Tbsp, fresh, chopped
2 tsp, basil-flavored
2 tsp, champagne or white-wine
⅛ tsp, freshly ground
- Cut off the base of each endive; separate the endive into spears. Set aside the 16 largest spears. Finely chop enough of the remaining endive to equal 1⁄3 cup.
- Peel and section the grapefruit. Cut 8 of the grapefruit sections crosswise in half. Reserve any remaining grapefruit sections for another use.
- Combine the chopped endive, the chicken, 2 tablespoons of the chives, the oil, vinegar, salt, and pepper in a medium bowl.
- Place a grapefruit section at the wide end of each endive spear. Place a 1-tablespoon mound of the chicken mixture next to each grapefruit section. Sprinkle with the remaining 1 tablespoon chives. Arrange the stuffed endive spears on a platter. Yields 1 endive per serving.