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Photo of Endive Spears with Chicken Salad and Red Grapefruit by WW

Endive Spears with Chicken Salad and Red Grapefruit

0
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
This unusual combination of ingredients is as pleasing to the eye as it is to the palate. Prepare it when tasty ruby red grapefruit is in season.

Ingredients

Endive

2 head(s), large, Belgian

Grapefruit

1 medium, red

Cooked skinless boneless chicken breast

1 cup(s), chopped, roasted, finely chopped

Chives

3 Tbsp, fresh, chopped

Olive oil

2 tsp, basil-flavored

Vinegar

2 tsp, champagne or white-wine

Table salt

½ tsp

Black pepper

⅛ tsp, freshly ground

Instructions

  1. Cut off the base of each endive; separate the endive into spears. Set aside the 16 largest spears. Finely chop enough of the remaining endive to equal 1⁄3 cup.
  2. Peel and section the grapefruit. Cut 8 of the grapefruit sections crosswise in half. Reserve any remaining grapefruit sections for another use.
  3. Combine the chopped endive, the chicken, 2 tablespoons of the chives, the oil, vinegar, salt, and pepper in a medium bowl.
  4. Place a grapefruit section at the wide end of each endive spear. Place a 1-tablespoon mound of the chicken mixture next to each grapefruit section. Sprinkle with the remaining 1 tablespoon chives. Arrange the stuffed endive spears on a platter. Yields 1 endive per serving.

Notes

When choosing grapefruit, pick it up and feel its weight. Choose grapefruit that is relatively heavy for its size so you can expect lots of flavorful juice. Also, take a good look and make sure that the skin is firm all over, without any wrinkling at the stem end, which would indicate fruit past its prime.

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