Endive spears with chicken salad and red grapefruit
1
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
6
Difficulty
Easy
This unusual combination of ingredients is as pleasing to the eye as it is to the palate. The stuffed endive leaves have a retro, ladies-who-lunch appeal, and they present just as prettily as individual cocktail appetizers, as grouped together as a luncheon entree. Make this when tasty ruby red grapefruit is in season, typically from October through May. When choosing grapefruit, select heavier fruits for their plentiful juice and check that the skin is firm all over, without any wrinkling at the stem end. To supreme grapefruit as the recipe directs, you will fully peel the fruit, rind and pith, ultimately revealing the individual segments with all their membranes removed from the flesh. First, slice through the peel at each end, then remove the fruit's entire peeling by slicing around it with a sharp knife, following its spherical shape. Then remove the edible supremes, or segments freed from their thick membranes, by cutting each one out from the center of the fruit along the membranes that separate it.
Ingredients
Endive
2 head(s), large, Belgian variety, separated into leaves
Grapefruit
1 medium, red variety
Cooked boneless skinless chicken breast
1 cup(s), chopped
Chives
3 Tbsp, chopped
Olive oil
2 tsp
Champagne vinegar
2 tsp, or white wine vinegar
Table salt
½ tsp
Black pepper
⅛ tsp
