Winter Endive Salad
I plan to make this salad for Christmas. A little elf told me that Domenica is making it too!
My family has been making this salad for years. It is easy to prepare, and I have never served it to anyone who didn’t immediately love it.
Makes 6 to 8 servings
For the dressing:
2 tablespoons cider vinegar
2 tablespoon honey
1 tablespoon smooth Dijon mustard
1/2 teaspoon kosher or sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
For the salad:
5 heads Belgian endive, cut crosswise into 2-inch pieces
1 large head red leaf lettuce, torn into large pieces
1 large or 2 small bunches arugula, tough end stems removed
2 juicy chilled oranges, peeled with all white pith removed from the exterior, sliced into thin rounds
To make the dressing:
In a bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Gradually incorporate the oil, pouring it in a thin stream and whisking all the while to achieve an emulsified dressing. Taste and adjust the seasoning with additional salt if necessary.
To assemble the salad:
Mix all of the greens together and arrange them in a large, deep serving platter. Arrange the orange slices on top of the greens. Drizzle the dressing over the salad. Serve immediately.
Do Ahead: The greens may be washed several hours in advance and stored in zipper-lock bags in the crisper compartment of the refrigerator. Leave the leaves whole until you are ready to assemble the salad to prevent browning. The oranges may be prepared several hours in advance and stored in a tightly lidded container in the refrigerator. The dressing may be prepared several hours in advance and kept, covered, at room temperature. Whisk before using.
Big Night In
More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style
by Domenica Marchetti
2008 Chronicle Books
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