BELGIAN ENDIVE, ORANGE AND DATE SALAD

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Belgian Endive, Orange and Date Salad image

From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.

Provided by COOKGIRl

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)
2 tablespoons freshly squeezed orange juice
2 teaspoons honey, softened to whisk easier
1/2 teaspoon rose water, to taste (optional)
1 teaspoon grated orange zest
salt & freshly ground black pepper, to taste
6 radishes, thinly sliced (about 1/2 cup)
2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
2 stalks celery, with the leaves (read *Note below)
6 medjool dates, pitted and slivered (read Tip below)
1/4 cup roasted pistachios (changed from pecans)
16 fresh mint leaves (fresh only!)

Steps:

  • *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
  • Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
  • For the dressing, whisk all of the ingredients in a small bowl.
  • To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
  • Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
  • Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

Nutrition Facts : Calories 217.1, Fat 7.9, SaturatedFat 1.1, Sodium 136.8, Carbohydrate 34.9, Fiber 15.6, Sugar 12.3, Protein 7.6

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