Clementine Olive And Endive Salad Recipes

QUICK RADICCHIO AND ENDIVE SALAD

Quick Radicchio and Endive Salad image

These two salad greens are on the bitter side and benefit from the honey in the dressing.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
Coarse salt and ground pepper
1 medium radicchio (8 to 10 ounces), halved, cored, and thinly sliced lengthwise
2 medium Belgian endive (4 to 5 ounces each), ends trimmed, halved crosswise and thinly sliced lengthwise

Steps:

In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.
Add radicchio and endive; toss to coat. Serve.

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

Mache and Endive Salad With Clementines and Walnuts image

Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.

Provided by Martha Rose Shulman

Categories dinner, weekday, salads and dressings

Time 5m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 4-ounce bag mache
2 endives, thinly sliced crosswise
1/4 cup walnuts (1 ounce), lightly toasted if desired
2 seedless, juicy mandarins, clementines, or seedless tangerines, peeled and broken into sections
2 tablespoons chopped fresh tarragon or mint, or a combination
1 tablespoon sherry or champagne vinegar
1 tablespoon freshly squeezed orange juice
1/2 to 1 teaspoon Dijon mustard, to taste
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Steps:

Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams

CLEMENTINE, OLIVE, AND ENDIVE SALAD

Clementine, Olive, and Endive Salad image

Combining sweet, sour, salty, and bitter ingredients with a tangy vinaigrette,this salad almost explodes with flavor.

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons red-wine vinegar
1 teaspoon sugar, or to taste
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
1 3/4 pounds clementines (7 to 11)
2 pounds Belgian endives (6 to 8)
4 pale inner ribs of celery, including leaves
1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
1 cup drained cocktail (pickled) onions (5 ounces), quartered
3/4 cup loosely packed fresh flat-leaf parsley leaves

Steps:

Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified. Season with pepper.
Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife. Cut segments free from inner membranes.
Halve endives lengthwise, then cut out and discard cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.
Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments. Whisk dressing, then gently toss salad with enough dressing to coat.

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