Chicory with Grapefruit, Avocado and Pepitas

1 bunch Catalogna chicory, or Italian dandelion greens (may substitute regular dandelion greens, escarole, curly endive or sugarloaf chicory)

1 tablespoon plus 1 teaspoon finely minced yellow onion (may substitute shallot)

¾ teaspoon sea salt

1 tablespoon plus 1 teaspoon champagne vinegar

¼ cup extra-virgin olive oil

¼ teaspoon cracked black pepper, plus more as needed

2 tablespoons raw, hulled pepitas (pumpkin seeds)

2 small ruby red grapefruit, supremed (see note)

Flesh from 1 large or 2 small ripe yet firm avocados, cut into long, quartered slices or bite-size pieces

Trim off and discard the stem ends of the chicory. Chop the leaves into 2-inch pieces. You should have about 8 cups, lightly packed. Rinse in a bowl of cool water and spin dry, then transfer to a mixing bowl.

Combine the onion, salt and vinegar in a small bowl, stirring to incorporate. Let the mixture sit for 10 minutes, then whisk in the oil to form an emulsified dressing. Season with the ¼ teaspoon of pepper.

Toast the pepitas by warming them in a skillet over medium heat, tossing occasionally, for about 5 minutes, until fragrant and just lightly browned. Cool completely.

Toss the chicory with all but 2 teaspoons of the dressing, gently using your hands to combine. Mound the chicory onto individual plates, and nestle the grapefruit sections and avocado among the greens.

Drizzle with the remaining 2 teaspoons of dressing. Sprinkle the toasted pepitas over the top; season with more black pepper, if desired.

Serves four.

Cook's notes: The dressing can be made and refrigerated up to 3 days in advance. Bring to room temperature and shake to re-emulsify before serving. To segment the grapefruit into supremes, slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom. Then, holding the fruit in your hand, cut the segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)

Nutrition values per serving: 280 calories, 23 g fat (4 g saturated), 18 g carbohydrates, 8 g fiber, 9 g sugar, 5 g protein, 0 cholesterol, 430 mg sodium.

Emily C. Horton for The Washington Post