Ambrosia Salad with Toasted Coconut

Ingredients

• 1 tablespoon coconut shavings
• 2 oranges or tangelos
• 1 ruby red grapefruit
• 2 mangoes, pitted, peeled, cut into matchstick-size strips
• 1 4-pound pineapple, peeled, cored, cut into 1/4×1/4×1' strips
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• 2 medium heads of Belgian endive, cut lengthwise into thin strips
• 2 cups fresh cilantro leaves with tender stems

Steps

1. Preheat oven to 350°. Spread coconut on a rimmed baking sheet; toast in oven until edges are golden brown, 2-4 minutes. Let cool. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
2. Meanwhile, using a sharp knife, trim peel with all white pith from oranges and grapefruit. Working over a medium bowl, cut fruit out from between membranes, releasing segments into bowl along with any juices. Using a slotted spoon, transfer segments to a large bowl. Add mango and pineapple strips to bowl with oranges and grapefruit. Add oil to juices in medium bowl; season dressing to taste with salt and set aside. DO AHEAD: Fruit and dressing can be made 1 day ahead. Cover separately and refrigerate.
3. Add endive and cilantro to fruit in large bowl. Whisk dressing to blend; pour over fruit mixture and toss to coat. Sprinkle coconut over.