Citrus and Endive Seafood Salad

Name: Citrus and Endive Seafood Salad
Yield: Makes 8 First-Course or Light Main-Course Servings
Ingredients: 2 Belgian endives; 2 avocados, preferably Hass; 2 bell peppers, preferably 1 yellow and 1 red, charred, peeled, and seeded and then cut lengthwise into ¼-inch-wide strips; ¼ cup fresh lime juice; 4 navel oranges; 4 ounces bacon, cooked and crumbled; 2 grapefruits; ¼ cup extra virgin olive oil; 2 pounds cooked shrimp (out of the shell), crab, or lobster meat or scallops; Pepper; Salt; 1 tablespoon finely chopped fresh parsley

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Cool and slightly sweet citrus fruit contrasts well with the briny flavor of cooked shellfish.

Ingredients

2 pounds cooked shrimp (out of the shell), crab, or lobster meat or scallops
4 navel oranges

Main course
Starter
Gluten-free

Method

Cut the shellfish in bite-sized pieces. Grate the zest off of ½ orange and set aside. Section the oranges and grapefruits (see right).

No more than 1 hour before serving, halve, pit, and peel the avocados and cut each avocado into 12 wedges. Trim the base of each endive, and then, starting from the bottom, cut half of the head into ½-inch-wide slices. Leave the top half of the leaves wh