Cook The Book: Easy Ambrosia

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.