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Woman's hands assembling chicories salad with citrus

Endive and Radicchio Salad with Oranges, Grapefruit and Almonds


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  • Author: thenewbaguette.com
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad

Description

This endive and radicchio salad with oranges and grapefruit is a refreshing way to kick off spring.


Ingredients

For the Salad

  • 1 orange
  • 1 grapefruit
  • 1 head of Belgian endive, cut into 1/2-inch-thick half-moons
  • 1 small or ½ medium head of radicchio, cored and cut into 1/2-inch-thick slices
  • ½ head of baby romaine lettuce, shredded (or 1 cup chopped regular romaine)
  • ⅓ cup toasted sliced almonds

For the Vinaigrette

  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 teaspoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white miso
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • ¼ cup extra virgin olive oil

Instructions

  1. Start by prepping the citrus. Trim the orange at both ends and stand it up on a flat side. Run a sharp knife around the outside to remove all the peel and pith, turning the fruit as you go. Then slice the bare orange into 1/4-inch-think rounds and then into half-moons. Repeat with the grapefruit.
  2. Make the vinaigrette. In a medium bowl, combine the lemon juice, maple syrup, mustard, miso, salt, and pepper. Whisk to combine. While continually whisking, slowly stream in the oil.
  3. Assemble the salad. Scatter half of the endive, radicchio, lettuce, citrus, and almonds on a serving platter and drizzle with half of the vinaigrette. Top with a second layer of the vegetables and citrus, drizzle with the remaining vinaigrette, and top with the almonds. Serve immediately.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 147
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