Citrus Endive Salad 🍊

If you’re looking for something light and bright with crunch and tang, this is your kind of recipe! Filled with sweetness from the citrus, bite from the endive, tang from the dressing and freshness from the mint, this recipe is perfect for the summer. Plus the crispy shallots are heaven. The endives make the perfect cups to eat these in one bite!

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Ingredients:

8 endives

1-2 pink grapefruits

2-3 oranges

5 shallots

1 bunch mint

1/4 cup pistachios

1 inch ginger

3 tbsp rice vinegar

3 tbsp neutral oil

1 tsp sesame oil

1-2 tbsp maple syrup

Zest of 1 grapefruit

Pinch of salt

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Start by making the dressing. Mince 2 shallots finely. Place it in a bowl. Grate in the ginger, add in the vinegar, neutral oil, sesame oil, maple syrup, grapefruit zest and salt. Mix together and check for taste. Adjust according to your preferences.

I like to prepare each component before compiling the salad. Slice your remaining shallots into thin slices and cook them over medium high heat in a neutral oil until crispy. Remove onto paper towel lined plate to drain excess oil and set aside. Pull off all the endive leaves and set them aside. Chop up your pistachios until small and crumb-like, set that aside.

Then, you are going to do what is called “supreme” the citrus. Cut off the bottoms and the tops. Then, with a sharp knife, cut away the thick skin and expose the flesh. Using your knife, cut between each of the membranes to release a clean piece of citrus. Do this all the way around your citruses. Set aside.

To compile:

Place your endives on a platter. Place pieces of citrus in each endive cup. Then, scatter your crispy shallots and pistachios over the entire plate. Shred some mint with your hand and sprinkle over the top. Then, drizzle some dressing over all the cups, make sure to get some shallot chunks in there. Feel free to add some extra zest over the top of the salad and enjoy!!