T.G.I.F. Honey Buns!!!
(Just saying that made me want a cinnamon bun all of a sudden...)
Eating salad when it's this cold outside seems like a strange thing to do (why eat salad when you could eat a hot steaming bowl of soup?!) but amidst all the warm, saucy, slow-cooked comfort foods of Winter, your body can crave something light, refreshing, and raw. Belgian endive is a sturdy leafed member of the chicory family that has a nice crunch and a bitter-sweet finish. Don't let its pale colour fool you, Belgian endive is packed with folate and vitamins A and K. Paired with sweet cara cara naval oranges and briny green olives, this salad is Wintery and satisfying, without making you feel heavy.
Endive Salad with Oranges and Olives
- 2 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 3 - 4 Belgian endives
- 3 cara cara oranges (pink fleshed naval oranges), or blood oranges or regular naval oranges, rind and pith cut off with a very sharp paring knife
- 2 pale inner ribs of celery and the leaves, thinly sliced
- 1/4 cup green olives (or sun dried black olives), pitted and sliced into slivers
- a handful of Italian parsley, chopped
For the dressing, whisk together the vinegar, Dijon mustard and olive oil vigorously until emulsified. Season with S&P.
Using a sharp knife, cut the orange segments free from their membranes. This technique is a little tricky and takes practice, if you would rather not 'supreme' the oranges, just turn them on their sides, slice them into 1/2" thick slices and then quarter each slice.
Slice each endive in half lengthwise and remove the tough core. Slice the endive halves into 1/2" thick slices and place in a large bowl with the celery, orange segments, olives and parsley.
Drizzle a few spoonfuls of the dressing over the salad and toss. Add just enough dressing to coat the salad, not too much, or it will get soggy and wet!
Divide onto four serving plates or eat right out of the bowl!