Experience the delightful blend of sweet, bitter, and sour flavors in this invigorating endive salad, a perfect accompaniment to fish or poultry dishes. Not only is this salad a treat for your taste buds, but it also aids digestion!
Endive, also known as witlof or chicory, offers a milder bitterness compared to other leafy greens like radicchio. Its versatility makes it a great addition to salads, allowing it to pair well with various flavors. I personally enjoy balancing its subtle bitterness with sweet and sour elements such as citrus fruits and honey. The addition of basil, with its sweet and aromatic profile, complements the endive and orange beautifully.
As a bitter food, endive stimulates bile production in the liver, aiding in the digestion of fats and enhancing your appetite. Rich in fiber, endive supports the body’s detoxification process and helps maintain a healthy weight. Packed with essential vitamins, especially vitamins A and C, as well as a good amount of calcium, this salad is not only delicious but also nutritious.
This salad pairs exceptionally well with poultry and fish, making it a versatile side dish. You can serve it alongside grilled chicken or prawns, or add thinly sliced turkey for a quick and easy dinner option. Its compatibility with white meat also makes it a perfect side dish for festive occasions like Christmas or Thanksgiving.
Expert Tip:
You can choose to slice the endive leaves into thin wedges or shred them, similar to coleslaw, based on your preference.
I opted for ripe, sweet oranges, sliced into circles and half-circles, but feel free to experiment with different cuts like wedges or cubes. For a visually stunning touch, consider adding blood oranges to elevate the salad’s appearance.
If raw red onions in salads aren’t your favorite, try quick pickled red onions as a flavorful alternative that complements this salad beautifully.
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Experience the delightful blend of sweet, bitter, and sour flavors in this invigorating endive salad, a perfect accompaniment to fish or poultry dishes. Not only is this salad a treat for your taste buds, but it also aids digestion!
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Wash and prepare the endive leaves and arrange on a large platter or in a salad bowl.
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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.
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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.
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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