Endive Salad with Blood Orange Vinaigrette Recipe
Food Recipes | 4th of July | Appetizers | Easter | Memorial Day | Mother's Day | Salads | Spring | Summer
This Endive Salad with Blood Orange Vinaigrette will cleanse your palate, your mind, your soul, and the general vibe within a 100-foot radius of your plate. Imagine you’re at a party you didn’t really want to come to, but you brought this salad. Now you’re over in the corner with your +1 and you take the first bite. Those two dudes—the ones that have been loudly debating whose kid’s tee-ball team is better—suddenly stop. One is like “Bro, by the way, you’ve got some killer sneaks on.” Then the other is like “Much appreciated, bro. I gotta say—I really dig that ironic mullet.” You keep taking bites of this bright af salad and soon somebody puts on “Oooh” by De La Soul ft. Redman and the whole party is dancing like overcaffeinated penguins and the world is good again.
PREP TIME
40 mins
COOK TIME
10 mins
SERVINGS
2-4
Ingredients
Quick-Pickled Beets
- 2 large beets, spiralized
- 2 cups water
- 6 Tbsp red wine vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp dried rosemary
- 1/8 tsp ground clove
Blood Orange Vinaigrette
- 1 orange, zested
- 1 orange, juiced
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/2 cup canola oil
Endive Salad Build
- 2.5 oz baby spinach
- 3 endives
- Spiralized pickled beets
- 1 pear, thinly sliced lengthwise
- Blood orange rosemary vinaigrette
- Candied pecans
- Gorgonzola, freshly crumbled
COOKING INSTRUCTIONS:
Endive Salad with Blood Orange Vinaigrette
Quick-Pickled Beets
- In a small pot, add all ingredients and bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat and transfer to storable container for at least 30 mins.
Blood Orange Vinaigrette
- In a blender, combine all ingredients except oil. Blend until smooth. With blender running, slowly add oil. Transfer to storable container and chill in fridge until serving.
Endive Salad Build
- In a serving dish, layer spinach, endives, beets, and pear.
- Drizzle vinaigrette over salad.
- Top with pecans and gorgonzola. Serve immediately.
PAIRINGS:
Endive Salad with Blood Orange Vinaigrette
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Not only is it bright af, but this Endive Salad is packed with vitamins, minerals, and antioxidants, and it’s low in calories and high in fiber. Plus it offers lots of opportunities to play with the ingredients—swap out the gorgonzola for goat cheese, sub grapefruit for the orange in the vinaigrette, or candy a different nut.
Our Endive Salad also plays well with a variety of proteins—chicken, shrimp, scallops, and even pork. We typically serve it as a salad course before the main, but go ahead and make it a whole meal.
Endive Salad all started in Belgium when some farmer dude threw chicory root in his cellar with the intention of drying it out (chicory is often used as a coffee additive or even substitute). Well, then dude had to go fight in the Belgian War of Independence, and he forgot about his chicory root. When he came back from the war, he noticed that the root had sprouted white crunchy leaves that were effing awesome. So fast forward after some intentional cultivation by a botanist much smarter than me or you, and now we have Endive Salad showing up on high-end menus all over the world.
PS—When you’re making this Endive Salad, be sure to pronounce it “on-DEEV”. That’s how your pronounce Belgian endive. The curly much older brother is pronounced “N-dive”.