Ingredients with Measurements:
- 4 Belgian endives, trimmed and sliced
- 2 oranges, peeled and segmented
- 1/4 cup chopped walnuts
- 1/4 cup crumbled blue cheese
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced Belgian endives and orange segments.
2. In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle the chopped walnuts and crumbled blue cheese over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Serves 4
Nutritional information:
- Calories: 220
- Fat: 17g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
Substitutions for ingredients:
- Pecans or almonds can be substituted for the walnuts.
- Feta cheese can be substituted for the blue cheese.
Variations:
- Add sliced red onions or diced avocado to the salad.
- Use grapefruit or blood oranges instead of regular oranges.
Tips and tricks:
- To make the salad ahead of time, prepare the dressing and store it separately from the salad ingredients until ready to serve.
- To prevent the salad from becoming soggy, add the dressing just before serving.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts or blue cheese crumbles.
Garnishes:
- Chopped walnuts or blue cheese crumbles
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a light soup.
Troubleshooting advice:
- If the salad is too bitter, try soaking the sliced Belgian endives in cold water for 30 minutes before assembling the salad.
Food safety advice:
- Wash all produce thoroughly before using.
Food history:
- Belgian endives, also known as chicory, were first cultivated in Belgium in the 1800s.
Flavor profiles:
- This salad is a combination of sweet and bitter flavors, with a tangy dressing and salty blue cheese.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian
Taste: Citrusy, Tangy, Bitter, Sweet, Refreshing