Endive Salad with Blood Orange Vinaigrette
This salad is bright, citrusy and so fun to eat. It's also gorgeous but insanely simple to make, just whip up the dressing and breadcrumbs and serve!
Ingredients
- 1/4 cup pistachios
- 1 slice whole wheat bread
- 3-4 small endives
- 1 small handful of basil or mint
- 1 medium orange
For the blood orange vinaigrette
- 1/2 small blood orange for juicing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 tsp freshly grated ginger
- salt and pepper to taste
Instructions
- Set your oven to 350F. In a food processor, pulse together the pistachios and bread until you get fine crumbs. Spread these on a baking sheet and toast until crispy, about 5-6 minutes.
- While the breadcrumbs are toasting, pull apart your endive leaves. Cut the orange slices to your liking.
- In a large bowl, whisk together all the ingredients for the dressing. Cut the remaining 1/2 of the blood orange into small slices.
- Add the endive leaves to the bowl and toss to fully coat them.
- When the breadcrumbs are finished, spread them evenly on your serving dish.
- Top the breadcrumbs with the endives, then add the orange slices and herbs. Top with more breadcrumbs and serve!