Chicorybelgian Endive And Orange Salad With Ginger Dressing Recipes

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EASY GINGER-ORANGE DRESSING



Easy Ginger-Orange Dressing image

This easy Ginger Orange Dressing recipe uses only five main ingredients. It's a little sweet and a little spicy! Here's a basic recipe for an orange and ginger vinaigrette to perk up a simple green salad, your favourite coleslaw, or an Asian-inspired salad.

Provided by Elaine

Categories     Salads and Dressings

Time 5m

Number Of Ingredients 7

1 teaspoon orange zest
1/4 cup orange juice, (freshly squeezed)
1/2 - 3/4 teaspoon ginger, (freshly grated)
2 teaspoons sweetener, (use honey, or maple syrup, sugar, or Monkfruit sweetener for vegan diet.)
2 tablespoons rice vinegar
1/4 cup light-tasting oil, (like avocado oil or grapeseed oil)
1/8 teaspoon sea salt

Steps:

  • Add all ingredients to a small jar with a tight-fitting lid and shake until well combined.
  • Refrigerate leftover dressing in a sealed container.

Nutrition Facts : ServingSize 2 tablespoons, Calories 133 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, TransFat 1 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g

WINTER CITRUS SALAD WITH BELGIAN ENDIVE



Winter Citrus Salad With Belgian Endive image

Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.

Provided by David Tanis

Categories     dinner, easy, for one, for two, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 blood orange
1 cara cara or navel orange
1 grapefruit
1 small shallot, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper
2 Belgian endives, trimmed
Coarse sea salt for garnishing, such as fleur de sel

Steps:

  • Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
  • Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
  • Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
  • Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams

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