Spring Salad With Oranges Bok Choy Or Belgian Endive Recipes

BELGIAN ENDIVE, ORANGE AND DATE SALAD

Belgian Endive, Orange and Date Salad image

From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.

Provided by COOKGIRl

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)
2 tablespoons freshly squeezed orange juice
2 teaspoons honey, softened to whisk easier
1/2 teaspoon rose water, to taste (optional)
1 teaspoon grated orange zest
salt & freshly ground black pepper, to taste
6 radishes, thinly sliced (about 1/2 cup)
2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
2 stalks celery, with the leaves (read *Note below)
6 medjool dates, pitted and slivered (read Tip below)
1/4 cup roasted pistachios (changed from pecans)
16 fresh mint leaves (fresh only!)

Steps:

*Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
For the dressing, whisk all of the ingredients in a small bowl.
To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.
Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.

Nutrition Facts : Calories 217.1, Fat 7.9, SaturatedFat 1.1, Sodium 136.8, Carbohydrate 34.9, Fiber 15.6, Sugar 12.3, Protein 7.6

WATERCRESS, ENDIVE, AND ORANGE SALAD

Watercress, Endive, and Orange Salad image

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 oranges
1 1/2 tablespoons Sherry wine vinegar
Pinch of sugar
5 tablespoons extra-virgin olive oil
1 bunch watercress, thick stems trimmed
3 large heads of Belgian endive, trimmed, thinly sliced crosswise
1/2 cup walnuts, chopped

Steps:

Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.
Whisk vinegar and sugar in large bowl to blend. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper. Add watercress, endive, and oranges; toss to coat. Divide salad among 6 plates. Sprinkle with walnuts and serve.

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