Bright and Fresh Endive Salad Recipe
This bright and fresh endive salad is proof that simplicity is key. Make it for yourself or serve it at your next gathering
4 people
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.