With crisp leaves, juicy citrus, and tasty gremolata, this light, refreshing cool-weather salad is gorgeous to look at. It’s a lovely salad to serve guests because it’s easy to make and a little out of the ordinary.
Serves 4
Time: 25 to 30 minutes
¼ cup walnuts, toasted and cooled
1 garlic clove, minced or pressed
½ cup coarsely chopped fresh parsley
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon salt
Freshly ground black pepper
2 Belgian endives* (about 12 ounces)
2 navel oranges
1 pink or red grapefruit
*Belgian endive is relatively expensive because it is difficult and time-consuming to grow. The last stages of growth are in the dark so that the leaves will be very crisp and very pale, just barely green.
Whirl all the ingredients for the gremolata in a food processor until well combined.
Trim the root end of the endives, but leave enough attached to hold the leaves together. Slice them lengthwise into eighths and then crosswise on a severe diagonal into manageable lengths, 2 to 3 inches. Peel the oranges and grapefruit, removing all of the white pith, and cut into “clean” sections (without the separating membranes); work over a bowl to save the juices.
Either toss the endive pieces and citrus sections with the gremolata, or compose the salad on individual salad plates: first a bed of endive, then orange and grapefruit sections (drizzle with the juice that has collected), and a dollop of gremolata on top.
This light salad complements richer dishes such as Paella de Verduras, Squash Polenta with Mushroom and Kale Stew, Scalloped Potatoes and Mushrooms, or White Bean Stew with Rosemary.