Appetizer: United States – Endive Citrus Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

2 heads Belgian endive, trimmed and sliced into 1-inch pieces
1 small fennel bulb, thinly shaved (reserve fronds for garnish)
2 oranges, segmented, plus 1 tsp finely grated zest
1 / 4 cup (35 g) Castelvetrano olives, pitted and sliced
1 / 4 cup (30 g) shelled pistachios, toasted and chopped
1 tbsp flat-leaf parsley, finely chopped
1 / 2 tsp fresh thyme leaves, finely chopped
1 tsp finely grated lemon zest
1 small shallot, minced
2 tbsp (30 ml) fresh lemon juice
1 tsp honey
1 / 2 tsp Dijon mustard
3 tbsp (45 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

Instructions

Make the gremolata: In a small bowl, combine chopped pistachios, parsley, thyme, and lemon zest. Set aside.
Prepare the dressing: In another small bowl, whisk together shallot, lemon juice, honey, Dijon, a pinch of salt, and several grinds of pepper. Let sit 5 minutes to mellow the shallot, then whisk in olive oil until emulsified.
Crisp the fennel: Place shaved fennel in ice water for 5 minutes, then drain and pat dry.
Assemble the salad: In a large bowl, combine endive, fennel, orange segments, and olives. Add orange zest and half the dressing; toss gently. Season to taste with salt and pepper, adding more dressing as needed.
Plate and finish: Divide among plates. Scatter the pistachio gremolata over the top and garnish with reserved fennel fronds. Serve immediately.