Winter Citrus Salad With Belgian Endive Food
WINTER CITRUS SALAD WITH BELGIAN ENDIVE
Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.
Provided by David Tanis
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
- Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
- Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
- Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams
GORGONZOLA CREAM AND PROSCIUTTO ENDIVES
This classic no-cook hors d'oeuvre got a modern makeover. A creamy, cheesy base made simply from stirring crumbles of Gorgonzola and half-and-half gets schmeared on the thin, velvety-soft endive leaves.
Provided by Ananda Eidelstein
Time 15m
Number Of Ingredients 8
Steps:
- Stir together apple and vinegar in a small bowl; let stand for 10 minutes.
- Meanwhile, trim stems of endives and separate leaves, trimming stem as you go to easily and gently separate leaves. (You should have about 20 leaves.) Discard endive cores and very small leaves.
- Place cheese and half-and-half in a bowl. Mash with a fork to combine; stir with a spoon until very smooth.
- Drain apple; discard vinegar. Working with 1 endive leaf at a time, dollop about 1 teaspoon Gorgonzola cream near stem and spread toward tip of leaf to cover about three-quarters of leaf.
- Drape a piece of prosciutto on each endive leaf. Sprinkle with apple, almonds, and chives.
ENDIVE, ORANGE AND ROQUEFORT SALAD
Steps:
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
- Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
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- In a small saucepan, combine the shallot and vinegar and let stand for 10 minutes. Whisk in the olive oil and season with salt and pepper.
- Meanwhile, using a very sharp knife, peel the grapefruits, oranges and tangerine, being sure to remove all of the bitter white pith. Working over a large bowl to catch the juices, cut the navel orange and tangerine in between the membranes to release the sections. Slice the grapefruits and blood oranges into rounds, then cut into quarters. Arrange the endives and the citrus on a large platter.
- Bring the dressing to a simmer over moderate heat. Remove from the heat and add the bacon. Drizzle the dressing over the salad and top with the tarragon and mesclun, if using.
ENDIVE SALAD – FOOD MOOD
More salad recipes. This endive salad is elegant and works well in winter, when citrus and bitter greens abound. But you can make it any time of the year! Here are a few more stunning salad recipes: This endive salad recipe is… Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese. Print
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