Winter Citrus Salad With Belgian Endive
Updated Aug. 12, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1blood orange
- 1cara cara or navel orange
- 1grapefruit
- 1small shallot, finely diced
- 1tablespoon red wine vinegar
- 2tablespoons extra virgin olive oil
- Salt and pepper
- 2Belgian endives, trimmed
- Coarse sea salt for garnishing, such as fleur de sel
Nutritional analysis per serving (2 servings)
251 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 22 grams sugars; 3 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ⅛-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
- Step 2
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.
- Step 3
Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
- Step 4
Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Private Notes
Comments
The way I learned from a Rome neighbour is just with oranges, but not any oranges. Only when they are at their best, at this time of year. Sliced rounds on a flat plate with intense green olive oil. Little salty black olives if you like. No vinaigrette, no onions, nothing else.
Following another suggestion, we used a ripe Haas avocado instead of the endive, and were glad we did - the unctuous flavour and texture went well with the bite of the citrus.
As for plain citrus - yes, that's grand in warmer climes, but here in the frozen north where all citrus fruit has to travel several thousand miles, a little dressing does enhance it. Or, at least, did so with this salad. Yum.
Used thinly sliced celery rather than edive. It adds a needed crunch (agree fennel would work well). Also used raspberry wine vinegar and doubled olive oil. Sprinkled sliced scallions on top for color. Deliciously light and refreshing!
Added some watercress on top for color. Sherry vinegar works in lieu of red wine - doubles easily and recommend adding a third citrus (we did blood oranges). Yum!
This truly delighted. This will become a yearly tradition, something to look forward to in the dark winter months. (Also while eating these comments emboldened me to add a perfectly ripe avocado halfway through. Beautiful addition, and I am glad to have graced my palette with both variations on the salad.)
I found this works best with oranges that are sweet, but without grapefruit, as it's hard to cut the rounds given the tough core they often have at the center. Blood oranges weren't to be found, and the navel oranges not very sweet in winter time NYC. I had to squeeze a large orange to complete the juice needed for the vinaigrette.
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