Summer House Salad: Escarole With Avocado And Grapefruit

• 1 head escarole, washed and torn into bite-sized pieces
• 1/2 cup flat leaf parsley, chopped
• 1 ripe grapefruit, peeled, pith removed, fruit cut into membrane-free segments
• 1 ripe avocado, peeled, pitted, and chopped
• 3 tablespoons fresh lemon juice
• 1 clove garlic, finely chopped
• 1 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil
• salt and freshly ground black pepper to taste

1. ASSEMBLE: In a large serving bowl, place the escarole, parsley, grapefruit segments, and avocado.
2. 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.
3. 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.

head, flat leaf parsley, avocado, lemon juice, clove garlic, mustard, extra virgin olive oil, salt

Taken from food52.com/recipes/18947-summer-house-salad-escarole-with-avocado-and-grapefruit (may not work)