This Summer, I traveled with my extended family to France. We rented a lovely house outside of a small village. Having a large group, we took advantage of our kitchen and patio to cook dinner together most nights. Shopping for the food in the open air market was half the fun. This salad is one of my contributions. Grapefruit and avocado is one of my favorite pairings. On a bed of escarole, it is perfect for Summer. —Waverly
head escarole, washed and torn into bite-sized pieces
flat leaf parsley, chopped
ripe grapefruit, peeled, pith removed, fruit cut into membrane-free segments
ASSEMBLE: In a large serving bowl, place the escarole, parsley, grapefruit segments, and avocado.
WHISK: In a measuring cup, whisk the lemon juice, garlic and Dijon mustard until combined. Continue to whisk while you slowly add the olive oil. Whisk until the vinaigrette is emulsified. Taste and add more lemon juice if needed.
TOSS, SEASON, and SERVE: Pour just enough vinaigrette over the salad to moisten the leaves, not drown them. Toss everything together adding more vinaigrette as needed. Season to taste with salt and freshly ground black pepper and serve.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.