Endive Salad

February 22, 2010

Endive Salad

Sara Jones, Tucson CSA

Citrus vinaigrette is great for salads with strong flavored greens
like endive. Adding toasted pecans (or even candied pecans)
will really help round out the salad, as well.

3 large handfuls endive, cleaned and roughly chopped
2 large handfuls spinach, cleaned and roughly chopped
1 medium fennel bulb, finely sliced (optional)
1 grapefruit, segmented
About 1/4 cup pecans, toasted and chopped
Citrus vinaigrette, to taste

Mix together veggies, then drizzle with vinaigrette and toss to
coat. Top with nuts and grapefruit segments just before serving.

Citrus Vinaigrette

Rachel Yaseen, Two Spoons

Use this vinaigrette for any salad, but it is especially nice over an
endive salad (following recipe). You can use leftovers to drizzle
over roasted veggies, too.

1/4 cup juice of 1 orange (or half orange, half grapefruit)
1/8 cup each, juice of 1 lemon and lime
1/4 cup organic, unrefined sesame oil (not toasted), or olive oil
2 tablespoon agave nectar
1 tablespoon chives, chopped
1/4 cup parsley, chopped
1/4 teaspoon sea salt, or more to taste

Mix all ingredients together in a jar with a tight fitting lid.
Shake well before serving. Dressing should keep well in fridge
for one week.

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