Cook The Book: Easy Ambrosia

• 1 tablespoon coconut flakes, preferably unsweetened
• 2 navel oranges or tangelos, segmented
• 1 ruby grapefruit, segmented
• 3/4 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 medium Belgian endive, root ends trimmed, cut lengthwise into thin strips
• 2 cups flat-leaf parsley (from about one 3-ounce bunch), stems trimmed

1. Spread the coconut flakes in the broiler pan of a toaster oven and toast on a medium setting until they have become ever so gently browned, about 5 minutes. (Alternatively, you could toast the coconut by stirring it in a dry skillet until it toasts and becomes fragrant.) Reserve.
2. Segment the oranges and grapefruit over a large salad bowl to catch all the juice and segments. Drain the juice in a small bowl and add the salt and olive oil. Add the endive and parsley to the salad bowl with the citrus segments.
3. Whisk the citrus juice with the olive oil and salt until the dressing is emulsified. Pour the dressing over the salad, and toss until the salad is evenly coated. (Covered, the ambrosia will keep in the refrigerator for 1 day.) Before serving, sprinkle the reserved toasted coconut over it.

coconut flakes, oranges, ruby grapefruit, kosher salt, extravirgin olive oil, endive, flatleaf parsley

Taken from www.seriouseats.com/recipes/2009/11/ambrosia-oranges-coconut-grapefruit-endive-recipe.html (may not work)