In the winter, I often find myself cooking most vegetables, as I want my food to be warm and cozy and usually not cold and raw. Yet, sometimes I have the occasional need for a salad, full of delicious winter citrus and lots of crispy green vegetables. This endive butter lettuce celery and blood orange salad with toasted pine nuts is just that.
Endive salad is a perfect stand-in for classic mixed greens or romaine. Endive salad includes the perfect amount of fresh, crunchy greens to see you through these final winter months, accentuated by sweet blood orange and fragrant toasted pine nuts. Endive butter lettuce celery and blood orange salad with toasted pine nuts is a cheerful homage to waning winter days.
- 1 bunch butter lettuce, torn
- 1 bunch endive, chopped into 1-inch size pieces
- 2 stalks celery, sliced on the diagonal into 1-½-inch sized pieces
- ¼ cup fresh parsley, chopped
- 3 blood oranges, peeled, sliced and halved
- ¼ cup olive oil
- ½ cup white wine vinegar
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
On a large plate or platter, evenly layer the butter lettuce, endive, and celery. Distribute pieces of the blood orange throughout and tuck them into the lettuce, endive, and celery. Sprinkle with the fresh parsley. Drizzle the olive oil over the top of the salad followed by the vinegar. Then sprinkle with the salt and pepper. You can make it up to 30 minutes before you plan to serve to allow the flavors to intermingle and marinate.