Winter Endive and Orange Salad

Makes 6 to 8 servings

Winter Endive and Orange Salad

Crunchy bitter greens and bright citrus make this salad especially appealing in winter. It takes well to variation; use juicy navel oranges, or a colorful mix of cara cara and blood oranges. Other optional additions include red onion, Romaine lettuce, crumbled Gorgonzola cheese, and chopped toasted hazelnuts. Just be sure not to add them all, or you will muddy the bright flavors. Recipe from Big Night In (Chronicle Books, 2008).

Ingredients

  • For the dressing:
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon smooth Dijon mustard
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

  • For the salad:
  • 2 to 3 heads Belgian endive, cut crosswise into 2-inch strips
  • 2 small heads round radicchio di Chioggia, radicchio di Treviso, or red endive, cut crosswise into 2-inch strips
  • 1 large head red leaf lettuce, torn into large pieces
  • 1 bunch arugula, tough stem ends removed
  • 2 juicy chilled oranges, peeled with all white pith removed, sliced into thin rounds

  • Optional adds (only add 1 or 2 at most):
  • Toasted hazelnuts, coarsely chopped
  • Toasted slivered almonds
  • Crumbled Gorgonzola cheese
  • Thinly sliced red onions
  • Baby spinach leaves
  • Pomegranate seeds
  • Thinly sliced Asian pear

Instructions

Make the dressing: In a bowl or glass measuring cup, whisk together the vinegar, honey, mustard, salt, and pepper. Gradually incorporate the oil, pouring it in a thin stream and whisking all the while to achieve an emulsified dressing. Taste and adjust the seasoning with additional salt if you like.

Assemble the salad: Mix all of the greens together and arrange them in a large, deep serving platter. Drizzle 1/2 to 2/3 of the dressing over the greens and toss to coat them. Arrange the orange slices (and any other garnish) on top and drizzle a little more dressing on top (you may not use it all). Serve immediately.

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