This endive salad recipe is a mix of refreshing, tangy and sweet! Combine this bitter green with orange, Parmesan and red wine vinaigrette.
Need a great winter salad? Try this Endive Salad: equal parts refreshing, tangy, bitter, crunchy, and tangy! Bitter endive pairs perfectly with juicy orange and a sweet tart red wine vinaigrette. Top it off with savory Parmesan shavings and crunchy almonds, and the contrasts are divine. Each bite is crunchy, sweet, savory and citrusy: you’ll feel the winter blues melt right away.
What is endive, anyway?
Endive (or Belgian endive) is a leafy vegetable that has a small white head and leaves with yellow green tips. The flavor is crisp with a bitter finish. Endive is often used in salads, but the cup shape of the leaves make them ideal for serving appetizers, like endive with smoked trout. It can also be braised, sautéed and roasted. (Read more at Quick Guide to Endive.)
This endive salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese.
Ingredients
- 3 heads Belgian endive
- ½ cup thinly sliced radicchio
- 2 oranges, plus zest
- 2 tablespoons sliced almonds
- Pecorino or Parmesan cheese, shaved
- ¼ cup Red Wine Vinaigrette
Instructions
- Cut off the bottom 1/2-inch of the endives. Cut the leaves in half lengthwise, leaving most of the smaller leaves whole. Rinse the leaves and blot them dry with a towel or place in a salad spinner to dry.
- Zest one orange. Then cut both of the oranges into segments (or simply remove the pieces).
- Make the Red Wine Vinaigrette.
- Place the endive leaves on a large plate or platter, or on individual plates. Top with the sliced radicchio, orange zest and slices, sliced almonds and shavings of Pecorino or Parmesan cheese. Top with the red wine vinaigrette (taste and add more if necessary).