Meatless Monday: Salad of Endive, Avocado, Tarragon & Grapefruit

After 14 straight days of 90+ degree temps in Nashville, we finally got a little break from the heat yesterday when it rained and the temperature dropped to 80. Unfortunately that relief didn’t last for long and this week is only going to get worse, with 96 today and a projected 100 degrees tomorrow!

During this Hades-like heatwave, the last thing I feel like doing is turning on the stove to cook. Heavy foods aren’t really appealing either, so I’ll be whipping up light dishes like this vibrant endive salad I learned to make during Eat Write Retreat a couple of weeks ago. Cool and refreshing, it’s perfect for this kind of weather.

What about you? What dishes do you eat when it’s scorching hot out?

Salad of Endive, Avocado, Tarragon & Grapefruit

from Susan Holt, CulinAerie, Washington D.C.

Serves 4


8 bulbs red endive

1 large or 2 small grapefruit

1 medium or 2 small avocados, cut in half, pit removed, removed from skin

1/2 cup extra virgin olive oil

4 Tbsp chopped tarragon leaves

Finishing salt and fresh pepper

Optional: shaved cheese (we used manchego)


Cut endive on the bias in 1" pieces, discarding core. Supreme* the grapefruit by removing rind with a sharp knife and reserving segments; juice remaining membrane into bowl with segments and set aside.

Slice each avocado half into two pieces lengthwise. Leaving root uncut, slice lengthwise into thin slices; fan each avocado on a plate. Sprinkle the endive pieces and grapefruit segments over the avocado.

Combine olive oil with remaining grapefruit juice, add tarragon, and spoon over other ingredients. Garnish with finishing salt and pepper and serve.


* Watch this video for instruction on how to supreme citrus fruit.