Endive and Orange Salad
A sophisticated salad balancing endive bitterness with sweet Algarve oranges.
Prep Time
15 min
Cook Time
0 min
Servings
4
Difficulty
Beginner
Introduction
I find endive to be an extremely sophisticated and complex ingredient in terms of flavour, due to the bitterness of its leaves — ideal for counterbalancing the sweetness and umami of certain dishes, namely Turkey Breast Stuffed with Farinheira and Chestnuts. The sweet orange from our Algarve helps grant it balance.
Instructions
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Prepare the endives. Remove and wash the endive leaves, keeping them whole. Place the leaves in a salad spinner and dry them.
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Prepare the orange. Zest the orange, reserving the zest. Peel the orange and segment it. Cut it into small pieces, but in a way that they hold their shape.
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Assemble the salad. Distribute the orange pieces across the endive leaves, which should serve as little cups.
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Prepare the vinaigrette. Separately, finely mince the shallot and place it in a small jar, along with fleur de sel, pepper, honey, olive oil, and vinegar. Close and shake well to emulsify, creating a vinaigrette.
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Serve. Drizzle the endive leaves and orange with the vinaigrette. Sprinkle with the orange zest.