Carrot and Smoked Salmon Salad | America's Test Kitchen

Ingredients

• 2 pounds carrots with greens attached, divided, ¼ cup greens chopped
• 5 tablespoons cider vinegar , divided
• 1 tablespoon sugar
• ⅛ teaspoon plus ¾ teaspoon table salt , divided
• ¼ cup extra-virgin olive oil , divided
• ¼ teaspoon pepper
• 1 red grapefruit
• 2 tablespoons chopped fresh dill leaves
• 2 teaspoons Dijon mustard
• 2 heads Belgian endive (4 ounces each), halved, cored, and sliced ½ inch thick
• 8 ounces smoked salmon