1 head of endive
A narrow strip of red pepper
½ grapefruit
2 tablespoonfuls of olive oil
½ an orange The juice of the fruit
2 halves of fresh or canned pear
¼ teaspoonful of salt
Paprika if desired
A narrow strip of green pepper

Procedures :
To prepare this Astoria Salad, Revised Recipe, first remove the pulp from the grapefruit and orange without taking the membrane. Cut the pear in lengthwise slices. Cut the endive in halves, lengthwise, discard outer coarse leaves, wash with great care and wipe each leaf. Dispose the halves of endive on individual plates (these will resemble a spread fan), set the slices of pear, one almost overlapping another, lengthwise, at the root end of the endive; back of these, in the same way, the sections of orange pulp, with the sections of grapefruit just above the tips of the leaves. To the juice add the olive oil and salt; beat together vigorously, pour over the salad and serve at once.
Category : Salad