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