5 from 6 votes
Endive Salad with Orange and Walnuts
This Endive Salad is tossed in an orange vinaigrette and tossed with Pecorino-Romano, toasted walnuts and fresh orange segments. This salad is inspired by the famous endive salad at Estela restaurant in New York.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
2
Calories:
250 kcal
Course:
Salad, Appetizer
Cuisine:
American
Ingredients
Walnuts:
- 1 cup walnuts (roughly chopped)
- 2 teaspoons extra-virgin olive oil
- black pepper Kosher salt
- salt Kosher salt
- Pinch crushed red pepper flakes
Dressing:
- 2 clove garlic peeled
- 2 anchovy fillet
- 1/4 cup extra-virgin olive oil
- orange juice from 1/2 fruit, naval variety
- lemon juice juice from 1/2 lemon
- black pepper Kosher salt
- salt Kosher salt
Salad:
- 4 endive ends trimmed, leaves separated and washed and dried
- 2 ounces Pecorino Romano cheese shaved or grated
- 1/2 navel orange segmented
Instructions
To Toast the Walnuts:
- In a skillet, set over medium heat, add the olive oil, walnuts and add a few pinches of kosher salt, a couple rounds of freshly ground pepper and a pinch of crushed red pepper. Toss until fragrant and toasted, about 4 to 5 minutes. Remove from heat and allow to cool to room temperature.
Cup of Yum
To Make the Dressing:
- On a cutting board, mince up the garlic cloves and begin to mash it with the back of your knife. Add the anchovy fillets and mince those up and using the back of your knife, make a paste with the two of them together. Scoop them up off the cutting board and place them in a large bowl. Pour in the olive oil, juice from 1/2 orange and juice from 1/2 lemon. Add a few pinches of kosher salt and some black pepper. Whisk it until smooth. Give it a taste and adjust the seasoning to your liking.
To Assemble the Salad:
- Add the endive leaves to the bowl and toss with the dressing. Give one a taste and adjust the seasoning to your liking. Add the cheese, toasted walnuts and toss once more.
- Transfer to a serving plate. Arrange more cheese on top and some more black pepper.
Notes
- This salad dressing can be made up to two days ahead. The salad uses 1/2 naval orange for the dressing and then the segments from the other half are used on top of the salad.
- If you want to add croutons, you can do that. I would toast them in the oven with some olive oil and salt and pepper.
- Endive is usually in season from September through May. I found purple and yellow endive.
- If you want to use other forms of chicory for this salad, I bet it would be delicious.
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
13g
(4%)
Protein
20g
(40%)
Fat
77g
(118%)
Saturated Fat
13g
(65%)
Cholesterol
32mg
(11%)
Sodium
348mg
(15%)
Potassium
522mg
(11%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
162IU
(3%)
Vitamin C
4mg
(4%)
Calcium
385mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 77g | 118% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 32mg | 11% |
| Sodium | 348mg | 15% |
| Potassium | 522mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 385mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.