About this recipe
This salad is equal parts elegant and straightforward. This endive salad with orange zest, parmesan, and toasted pecans is a showstopper. It’s crisp, tangy, nutty, and perfect every time. Whether you’re hosting a dinner party or just want to treat yourself, this salad is is the best. Plus, it’s quick to make, so you can enjoy it without spending hours in the kitchen.
Why You’ll Love This Endive Salad
- Crunchy, Tangy, and Nutty: Endives bring a crisp texture, while the vinaigrette adds brightness, and the pecans provide a delightful crunch.
- Easy Elegance: This salad feels fancy but is incredibly simple to prepare.
- Versatile: Perfect as a light appetizer, a side dish, or even a main course with some added protein like grilled tofu or chicken.
What Are Endives?
Endives are a crisp, slightly bitter leafy vegetable that belongs to the chicory family, making them a close relative of radicchio, escarole, and frisée. Their distinct flavor and sturdy texture make them a favorite for both raw and cooked dishes. Endive leaves are shaped like small, elongated cups, making them perfect for scooping dips, holding toppings, or serving as a base for elegant salads.
There are two main types of endives:
- Belgian Endive: Pale yellow with tightly packed leaves, known for its subtle bitterness and tender crunch.
- Curly Endive (Frisée): A more delicate variety with frilly, curly leaves and a slightly peppery flavor.
Not only are endives versatile in the kitchen, but they’re also packed with nutrients, including fiber, vitamins A and K, and folate. Whether served fresh in a salad or grilled for a smoky twist, endives bring a touch of sophistication to any dish.
Tips for the Best Endive Salad
- Choose Fresh Endives: Look for firm, pale leaves without blemishes for the best crunch and flavor. If you feel they need a bit of crunch, cover them in ice for 10 minutes.
- Toast the Pecans: This step enhances their natural nuttiness and adds depth to the salad. Always keep an eye on them, you don’t want to burn them.
- Use High-Quality Parmesan: A good wedge of parmesan shaved fresh makes a world of difference or use a good vegan parmesan cheese.
- Customize Your Vinaigrette: Prefer a sweeter vinaigrette? Add more maple syrup, wnat a tangier, punchier vianigrette, add more vinegar.
Bright and Fresh Endive Salad Recipe
Equipment
- 1 Serving Platter
- 1 zester
Ingredients
- 3-4 fresh endives trimmed and separated into leaves
- Zest of 1 orange
- Parmesan cheese shaved or grated
- ½ cup toasted pecans
For the vinaigrette
- 1 tablespoon shallot finely minced
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Toast the Pecans. Start by toasting your pecans in a dry skillet over medium heat. Stir occasionally until they’re golden and fragrant. Set them aside to cool.
- Prepare the Vinaigrette. In a small bowl, whisk together the finely minced shallot, white wine vinegar, olive oil, Dijon mustard, salt, and freshly ground black pepper. Taste and adjust the seasoning as needed.
- Assemble the Salad. Arrange the endive leaves on a large serving platter or individual plates. Sprinkle the orange zest over the leaves, followed by the shaved parmesan and toasted pecans.
- Drizzle and Serve. Just before serving, drizzle the vinaigrette over the salad. Toss gently if desired, or serve as is for a more refined presentation.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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