Endive Salad with Orange and Walnuts
Ingredients
The walnuts
-
1
cup
walnuts, roughly chopped
-
2
teaspoons
extra-virgin olive oil
-
to taste
Kosher salt
-
to taste
black pepper
-
a pinch
crushed red pepper flakes
The dressing
-
2
cloves
garlic, peeled
-
2
fillets
anchovy
-
¼
cup
extra-virgin olive oil
-
Juice from ½
navel orange
-
Juice from ½
lemon
-
to taste
Kosher salt
-
to taste
black pepper
The salad
-
4
endives, ends trimmed, leaves separated and washed
-
2
ounces
Pecorino-Romano, shaved or grated
-
½
navel orange
segmented
Instructions
- Toast the walnuts in a skillet with olive oil, salt, pepper, and red pepper flakes until fragrant and toasted, about 4 to 5 minutes, then cool.
- Mince the garlic and anchovy together to form a paste, then combine in a bowl with olive oil, orange juice, lemon juice, salt, and pepper. Whisk until smooth.
- Add the endive leaves to the dressing and toss to coat. Adjust seasoning if needed.
- Incorporate the cheese and toasted walnuts, tossing again.
- Transfer to a serving plate, arranging additional cheese and black pepper on top.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
77g
Total carbohydrates
13g
Total protein
20g
Sodium
348mg
Cholesterol
32mg
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