This endive salad is fresh, refreshing, impressive but also EASY. And that’s what I love about it. It’s just a few steps to an inventive, crunchy, fresh and delicious salad. I recommend serving this at a dinner party and living out your peak best life during citrus season.
This salad all starts with the endive, which is in season during both the fall and spring. They have small leaves which are perfect for tearing, and they never lose their crunch. I like to pair them with a bright, citrusy dressing to really make them shine.
And the best part about their leaf shape is they make the most gorgeous salad without you having to chop anything. Just toss in the dressing, layer, and you are all set.
Next up is this blood orange vinaigrette. You can make it with normal oranges, grapefruits, or even lemon, but the blood orange gives it a color and sweetness that I love, especially in the height of orange season. It’s just such a refreshing note that I can’t get enough of.
Ingredients 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
The mustard is what causes the dressing to emulsify. It becomes a creamy, bright pink dressing with hints of ginger and pepper throughout, which really bring out the bitterness in the rest of the salad.
Luckily we offset the bitterness with some crunch. Because crunch is the best.
Next up – pistachio breadcrumbs
Pistachio breadcrumbs could not be more easy to make. You just add shelled pistachios and a slice of day-old bread to a food processor and pulse.
After you get a breadcrumb texture, spread them evenly on a baking sheet and toast at 350F until golden and delicious. You are simultaneously toasting the nuts and the bread, so it creates the perfect salad pairing.
How to plate this endive salad
The beauty of this salad is that it is unique. We use the breadcrumbs at the bottom. Because why not?
That way you get crunch with every bite, and the salad can still look gorgeous. Because just like pie, a salad is better with a crust.
Looking for other salad recipes?
You’re in the right place – I LOVE a good veg dish. Here are a few of my favorites from the site!
Herby Tomato, Cumin and Chickpea Salad
Lemon Tahini Salad with Radishes, Dates & Sesame Seeds
Edamame Salad with Parmesan, Basil & Mint
And that’s it for this endive salad with blood orange vinaigrette!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
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!
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