Orange Salad with Endive and Radicchio
Sweet oranges and crisp, bitter chicories create a striking contrast in this winter salad. Zesting the orange before segmenting it ensures the vinaigrette carries concentrated citrus flavor that ties everything together.
Servings: 6
Ingredients
For the Orange Salad
- 3 oranges
- 2 heads Belgian endive
- 1 head radicchio
- 1 small head green leaf lettuce
- 1/2 cup pitted green olives, torn in half
- 1/2 cup toasted walnuts, roughly chopped
For the Orange Vinaigrette
- 1 teaspoon freshly grated orange zest
- 2 tablespoons orange juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- Kosher salt
- Black pepper
Instructions
- Prepare the oranges. Use a fine grater to zest one of the oranges until you have about 1 teaspoon, and reserve in a small bowl for the vinaigrette. Cut the top and bottom off the orange. Set it down flat on the cutting board and, following the curve of the orange, cut the peel and pith off from top to bottom. You'll see the orange's natural segments, separated by thin membranes. Use the knife to cut alongside each membrane, segmenting the fruit. Repeat with the remaining 2 oranges. Collect the juices on the cutting board to use in the vinaigrette. If you don’t have enough to yield 2 tablespoons, you can squeeze the tops, bottoms, and cores of the oranges for more juice.
- Make the vinaigrette. To the bowl with the orange zest, add the orange juice, olive oil, sherry vinegar, and Dijon mustard. Whisk together until emulsified. Taste, and season with salt and pepper.
- Prepare the greens. Trim the bottom stems off the heads of endive. Slice in half crosswise, and separate the leaves. Core the radicchio and green lettuce, and separate the leaves. Gently tear the larger leaves in half, leaving the small inner leaves whole.
- Mix and dress. In a large serving bowl, layer the endive, radicchio, green lettuce, and most of the orange segments. Pour the vinaigrette over the salad and toss to mix evenly. Top with the remaining orange segments, olives, and chopped walnuts. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and olives used in this recipe.
- To toast the walnuts: Preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely before roughly chopping.
Nutrition
Calories: 296.6kcal | Carbohydrates: 14.7g | Protein: 3.9g | Fat: 26.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 6.8g | Monounsaturated Fat: 15.3g | Sodium: 212.9mg | Potassium: 475.3mg | Fiber: 4.4g | Sugar: 7.7g | Vitamin A: 4667.6IU | Vitamin C: 48mg | Calcium: 77.4mg | Iron: 1.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
