Endive-Citrus Salad with Walnuts
4
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
While winter may not feel like salad weather in your neck of the woods, enjoying fresh in-season produce can be a delicious way to balance out a menu of heartier cooked fare. In this salad, mildly bitter endive gets a double citrus punch of grapefruit and navel oranges, while walnuts and onion slices add crunch. Feel free to use any herb you like in place of tarragon—mint or parsley would be great too.
Ingrédients
Extra virgin olive oil
1½ tbsp(s)
Cider vinegar
1 tbsp(s)
Fresh tarragon
2 tsp(s), chopped
Honey
1 tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Orange
2 medium, navel
Grapefruit
1 large, red or pink
Belgian endive
4 head(s), (about 8 oz total), leaves separated
Red onion
¼ cup(s), sliced, very thinly sliced
Walnuts
¼ cup(s), chopped and toasted
Instructions
1
In a small bowl, whisk the oil, vinegar, tarragon, honey, salt, and black pepper for the dressing.
2
Using a sharp knife, trim the tops and bottoms off of the oranges and grapefruit, then cut off the peel and white pith. Working over a medium bowl, cut between the membranes of the oranges and grapefruit and release the segments into the bowl.
3
Arrange the endive on a serving platter. Top with the oranges, grapefruit, and onion. Drizzle with the dressing and sprinkle with the nuts.
4
Serving size: about 1 cup
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