With its perfect combination of sweet, bitter and sour, this refreshing and bright endive salad is a fantastic side dish to fish or poultry, and it’s great for digestion too!
Ingredients
- 2-3 endives leaves separated and inner core cut into quarters
- 1 large navel orange peeled and sliced into circles and semi-circles (make sure to remove any white membrane)
- 1/4 red onion Spanish, finely sliced
- 5-6 basil leaves thinly sliced (plus a few small ones for garnish)
For the dressing
- 1/2 teaspoon orange zest
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- Generous pinch of ground black pepper
Instructions
- Wash and prepare the endive leaves and arrange on a large platter or in a salad bowl.
- Using a fine grater or a zester, grate about half of the orange peel into a small bowl (about 1/2 teaspoon of orange zest) and save for the dressing. Peel the orange and slice into thin circles and semi-circles. Arrange the oranges and the onion over the endive leaves and top with sliced basil.
- To make the dressing, add olive oil, lemon juice and honey to the bowl with the orange zest and whisk together. Pour the dressing over the salad and sprinkle evenly with sea salt and pepper. Serve right away. If making ahead of time, dress the salad just before service.
Nutrition
Calories: 123kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1mg | Potassium: 127mg | Fiber: 2g | Sugar: 5g | Vitamin A: 122IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 0.2mg
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