Winter Endive Salad

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Belgian endive is a member of the chicory family. It’s a very healthy vegetable that’s not easy to grow in the home garden. It is, however, grown commercially in California throughout the year, so it makes a nice green to use in your winter salads.

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In this simple salad, bitter Belgian endive is combined with sweet, seasonally available Satsuma mandarin oranges. A little creamy goat cheese and minced parsley are added, then everything is drizzled with olive oil.

Clementines, tangerines, or blood oranges can be substited for the Satsumas; you could also use sliced or sectioned grapefruit. Using citrus that peels easily is key; if yours doesn’t, use a sharp paring knife to cut the peel and pith away from the citrus flesh.

Endive and Citrus Salad

Inspired by Martha Stewart

Serves 2


  • 2 Belgian endives, bottoms trimmed off and leaves separated
  • 2 Satsuma mandarins, peeled and then sliced cross-wise
  • 1-2 oz. chevre crumbled goat cheese
  • 2-4 tbsp. minced parsley
  • Good quality olive oil


  1. Arrange endive leaves on two plates, then top with sliced citrus, crumbled goat cheese, and parsley.
  2. Drizzle olive oil over the salad before serving.
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Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo credit: Winnie Abramson

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