Red Endive, Fennel and Sumo Orange Salad
This salad is a refreshing and colorful combination of bitter and sweet flavors. The red endive adds the slightly bitter taste and a beautiful red color to the salad, while the fennel and Sumo oranges provide a sweet and juicy contrast. The fresh mint and white balsamic vinaigrette bring a bright and herbaceous flavor to the dish. If you can't find red endive, you can substitute it with other types of chicories such as Belgian endive, radicchio, escarole, or frisee, for a slightly different taste and texture. This salad is a perfect side dish or a light meal on its own and is packed with fiber to keep you feeling satisfied and energized.
Ingredients:
6 Red Endive (or Belgian endive, radicchio, escarole, or frisee), sliced into thin strips
1 large fennel bulb, cored and sliced into thin strips ( green tops can be washed and reserved to use as garnish)
3 Sumo oranges, peeled and sliced into rounds or cut into supremes
1/4 cup fresh mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon honey
Salt and pepper, to taste
Instructions:
In a large salad bowl, combine the sliced chicory and fennel.
Add the sliced Sumo oranges and chopped fresh mint.
In a small bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, and honey until well combined.
Season the dressing with salt and pepper, to taste.
Drizzle the dressing over the salad and toss to combine.
Serve immediately and enjoy!
Calories: 198
Total fat: 14g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 71mg
Total carbohydrates: 18g
Dietary fiber: 6g
Sugars: 10g
Protein: 2g
Please note that this is an estimate and the actual nutritional information may vary depending on the specific ingredients and quantities used. Also, if you use a different type of chicory, the nutritional information may change slightly.
Tips and Tricks -
Chill the endive, fennel and Sumo oranges in the fridge until right before serving.
When slicing the red endive or chicory, be sure to remove any tough or wilted outer leaves to ensure a crispy texture.
Make the white balsamic vinaigrette ahead of time and store it in the fridge until ready to use to allow the flavors to meld together.
Experiment with different citrus fruits like blood oranges, clementines, grapefruit or other citrus to add variety and different flavors to the salad.
Add some crunch to the salad by sprinkling some toasted nuts or seeds on top, such as sliced almonds, pine nuts or pumpkin seeds.
Add basil and or parsley for a more herbaceous dish (Cant have too many herbs. in my opinion).
Serve the salad immediately after adding the dressing to prevent the chicory from wilting.
