Ingredients:
(serves 4) A V Gf B
- 5 oz. lamb’s lettuce (mache)
- 4 oz. Belgian endive
- 1 pink grapefruit
- 1 avocado
- 3 Tbsp. toasted pine nuts
For the salad dressing:
- 4 Tbsp. lemon juice
- 4 Tbsp. olive oil
- Salt and pepper to taste
Wash lettuce and Belgian endive with plenty of cold water, several times, and spin dry in a salad spinner.
Cut Belgian endive into thin strips. Roast the walnuts in a skillet over medium heat, without any oil.
Cut the avocado in half, remove the stone and cut the flesh into cubes. Peel the grapefruit and the oranges with a sharp knife, removing also all the white skin.
Remove the sections from the internal skin and arrange them on the border of each serving plate.
Place the lamb’s lettuce on the plates, together with the endive and all the other ingredients.
Whisk the dressing ingredients together and drizzle over the salad.