Endive And Jícama Salad With Orange Pine Nut Vinaigrette Recipes

JíCAMA, ORANGE, AND CORIANDER SALAD

Jícama, Orange, and Coriander Salad image

Categories Salad No-Cook Orange Pine Nut Fall Jícama Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 7

Ingredients

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice
12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-inch sticks
1/2 small red onion, sliced thin lengthwise
1/4 cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
3/4 teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

Steps:

In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
Sprinkle each serving with 10 pine nuts.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

Steps:

In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

Endive and Escarole Salad with Mustard-Orange Vinaigrette image

Provided by Paul Grimes

Categories Salad Mustard Side Hanukkah Vegetarian Quick & Easy Orange Healthy Endive Escarole Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 navel oranges
2 teaspoons red-wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
4 Belgian endives, leaves separated and halved crosswise

Steps:

Grate 1 teaspoon zest from 1 orange and reserve.
Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Add escarole, endive, and orange segments to vinaigrette and gently toss.

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