Walnut Beet Grapefruit and Endive Salad

Western.Chefs's picture

Nov. 18, 2011


Corn oil 2 Cup (32 tbs)
Garlic 24 Clove (120 gm) , peeled
Grapefruit 1 , freshly squeezed
Lemon 1 , freshly squeezed
Orange 1 , freshly squeezed
Sugar 1 Tablespoon
Grapefruit zest 1 Tablespoon , finely grated
Apple cider vinegar 1 Tablespoon
Sherry vinegar 1 Tablespoon
Olive oil 3/4 Cup (12 tbs)
Salt To Taste
Pepper To Taste
Belgian endive head 8 Ounce (2 nos.)
Watercress 21 Ounce (3 bunches)
Beets 1 1/2 Pound , cooked, peeled and cut into thin wedges
Ruby grapefruit 3 , cut into sections
Walnut halves 2/3 Cup (10.67 tbs) , lightly toasted
Walnut oil 2 Tablespoon



1) Garlic Oil : In a medium saucepan, heat the corn oil and garlic cloves over a medium heat for about 30 minutes.

2) Allow the oil to cool to room temperature, then strain both oil and garlic; keep aside.


3) Grapefruit & Sherry Vinaigrette : In a small pan, stir the citrus juices and sugar together over a medium-high heat.

4) Bring to a boil, then simmer until the liquid has reduced to 2 tablespoons; allow to cool.

5) Stir in the grapefruit zest and both the vinegars.

6) Whisk in the olive oil and 1/4 cup of the reserved garlic oil; blend thoroughly.

7) Season with the salt and pepper to taste.


8) Salad : Arrange endive leaves on a plate in a square like Lincoln logs.

9) Place the watercress loosely in the center of the endives.

10) Top the watercress with beets and grapefruit sections and drizzle with 3/4 cup of the vinaigrette.

11) Sprinkle the toasted walnut halves all over the salad.


12) Drizzle the Walnut Beet Grapefruit and Endive Salad with walnut oil and serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1828Calories from Fat 1535

 % Daily Value*

Total Fat 174 g267.7%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 312 mg13%

Total Carbohydrates 69 g23%

Dietary Fiber 19 g76%

Sugars 33 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet